Optimizing Frying Conditions Of Sudanese Edible Oils With Potato Products

Abstract

Four vegetable oils of cottonseed, palm fruit, sunflower and groundnut, were used to fry potato chips and French fries in order to optimize their frying temperature and time, beside comparing degree of preference among these oils. The frying processes were carried out at a temperature range of 152 – 180ºC and frying time of 6 – 10 minutes. Acceptability tests of fried products were used as criteria for deciding on optimum frying temperatures and time. Organoleptic tests of fried potato products revealed that the optimum frying temperature and time for preparation of chips and French fries in cottonseed oil were 176+4ºC for 6 minutes and 176+4ºC for 10 minutes, respectively; and preparation in palm olein were 166+4ºC for 8 minutes and 166+4ºC for 10 minutes, respectively; and preparation in sunflower oil were 176+4ºC for 6 minutes and 176+4ºC for 8 minutes, respectively; and finally preparation in groundnut oil was 176+4ºC for 8 minutes for both products. Comparing the four oils for sequence of preference it was found that for preparation of potato chips, palm olein was the best followed by sunflower oil, cottonseed oil and then groundnut oil. However, for preparation of French fries, sunflower oil was the best followed by palm olein, cottonseed oil and finally groundnut oil.