Title : Using near infrared spectroscopy on fried potatoes to measure the total polar compounds in frying oil
Abstract:
The quality of fried foods is closely related to the quality of the frying oils. Therefore, research interest in how fried foods are degraded by deteriorating frying oils has increased over recent years, because of the connection between degraded oils and the risk of cardiovascular disease. During frying, oil is at a high temperature for prolonged periods in the presence of air and water. This leads to a wide range of complex chemical reactions such as thermal oxidation, hydrolysis, and polymerization. The compounds generated by these chemical reactions not only adversely affect the flavour of fried foods but are also undesirable and unhealthy for consumers. Therefore, it is imperative to have a rapid method to evaluate the quality of the fried foods and monitor the quality of the frying oils. This study proposes a rapid technique for determining the degree of degradation of frying oils by scanning intact fried potatoes using near infrared spectroscopy. The near infrared spectra were recorded directly from the intact fried potatoes over wavelengths ranging from 400 to 2500 nm. Partial least square (PLS) regression was used to correlate the TPC content of the frying oils with the near infrared spectra from the intact fried potatoes. The PLS calibration model exhibited a high correlation coefficient of prediction (r) of 0.94. The result indicated that this measuring method offers a fast and simple method to determine the degree of degradation of edible frying oils
