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Trans fats are popular owing to their low cost and potential to increase the shelf life of processed foods but also associated with various risk factors. The present study is focused on the impact of oil processing, like frying, on the formation of trans fats in commercially available edible oils. Scanning electron microscopy was carried out to observe the structural changes in the frying material. The physicochemical analysis of processed edible oils was carried out, while the formation of trans-fatty acid (TFA; elaidic acid) during processing was measured by gas chromatography-flame ionization detector (GC-FID). Furthermore, levels of TFA, i.e., elaidic acid, were found higher in oil samples with potatoes than the oil samples without potatoes. It is proposed that trans fat content could be reduced by using the high-quality frying medium as well as avoiding the repeated frying in order to improve the quality and nutritional value of the diet and avert risk factors. [ABSTRACT FROM AUTHOR]

In the current research, arabinoxylans (AX) and arabinogalactans (AG) were extracted from different wheat varieties and utilized in bread at different levels (0.5 and 1%). Texture analysis (hardness, fracturability, gumminess, cohesiveness) of dough and bread was performed using texture analyzer. Results showed that the AX content in whole wheat flours ranged from 2.93 to 4.68% while AG ranged from 0.47 to 0.93%. Hardness of bread decreased significantly because of the increase in the levels of AX and AG while it improved during storage study. Moreover, bread fracturability improved as the AX and AG levels increased. Highest gumminess was assigned to Shafaq-06 with increasing trend from control to 0.5% AX level. After the addition of AG, highest bread gumminess (155.74 ± 6.1, 156.32 ± 7.9) was observed in Shafaq-06. Both fracturability and gumminess have been increased with the addition of these nonstarch polysaccharides but decreased with the storage intervals. [ABSTRACT FROM AUTHOR]