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Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40 °C, 50 °C and 60 °C and two air velocities (1.0 m/s(2) year 1.5 m/s(2)). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC–MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41–58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 μg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.

In this study, palm olein was enriched by CLA-rich oil (Clarinol® G-80) so that final blends contained approximately 10, 20 and 30 % CLA. The blends were then used for frying of potato slices to prepare its chips. The process was conducted at 180 °C for 1 h/day in 5 consecutive days. Each batch of potato slices was fried for 3 min and total frying cycles was ten per hour in a day. The oil quality was assessed by iodine, free fatty acid, peroxide, thiobarbituric acid (TBA) and conjugated dienes (CD) values, color, total polar compounds (TPC) and fatty acids profile. At the end of frying, Totox value showed that the oils containing CLA were more stable than control sample which might be due to antioxidant effect of CLA. However, by increment in CLA content, the oil stability was decreased. The lowest change in values of TPC (18 %), CD (44.5 %) and Totox (6.3 times) belonged to the frying oil enriched by 10 % of CLA-rich oil. Regarding to oil qualitative parameters, it was concluded that CLA oil could be utilized successfully to enrich frying oil and increase probably nutritional value of fried food products. However, more studies are needed to substantiate the hypothesis of CLA antioxidant effect in frying oil.

This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T1, T2, T3, T4 and T5, respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T2 and control were 36.8, 37.2 °C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T2 was 59.7 % with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9 %. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T2 was 81 % of the total score (9). Blend containing 50 % palm olein and 50 % Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.