{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/105856"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/105856","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effects of oil types and beta-carotene in repeated deep-fat frying of French fries","abstract":"Deep-fat fried food is popular for its unique and desirable characteristics. In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in the order of palm stearin > soybean oil = palm olein at 100 cycles. Heated control oils showed much lower content of free fatty acids than fried oils with French fries. Palm stearin showed highest oxidative stability in p-Anisidine value and total polar compounds, however, the solidification of oils on the food surface during cooling make it unsuitable for practical use. Oil type was observed to have a significant effect on the changes of principal physicochemical parameters during repeated deep-fat frying. One of the characteristic features of palm oil is its high content of carotenoids. This prompted the study of the effect of β-carotene as an antioxidant in deep-fat frying. β-carotene was added to palm olein at a concentration equivalent to the total carotenoids in crude palm oil. With respect to p-Anisidine value, the antioxidant contribution of carotenoids was negligible under high temperature, as no significant difference was observed between palm olein containing β-carotene and the one without. Palm olein containing β-carotene developed higher total polar compounds and free fatty acids inversely, indicating a probable pro-oxidant effect of β-carotene at a concentration of ~0.07%.","abstract_html":"Deep-fat fried food is popular for its unique and desirable characteristics. In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in the order of palm stearin > soybean oil = palm olein at 100 cycles. Heated control oils showed much lower content of free fatty acids than fried oils with French fries. Palm stearin showed highest oxidative stability in p-Anisidine value and total polar compounds, however, the solidification of oils on the food surface during cooling make it unsuitable for practical use. Oil type was observed to have a significant effect on the changes of principal physicochemical parameters during repeated deep-fat frying. One of the characteristic features of palm oil is its high content of carotenoids. This prompted the study of the effect of β-carotene as an antioxidant in deep-fat frying. β-carotene was added to palm olein at a concentration equivalent to the total carotenoids in crude palm oil. With respect to p-Anisidine value, the antioxidant contribution of carotenoids was negligible under high temperature, as no significant difference was observed between palm olein containing β-carotene and the one without. Palm olein containing β-carotene developed higher total polar compounds and free fatty acids inversely, indicating a probable pro-oxidant effect of β-carotene at a concentration of ~0.07%.","abstract_has_math":false,"creators":["Meng, Jingyi"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Engeseth, Nicki Jene"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2019,"date_issued":"2019-11-26T20:56:44Z","date_published":"2019-11-26T20:56:44Z","updated_at":"2026-07-22T22:24:45Z","subjects":["Deep-fat frying","oil performances","French fries","antioxidants"],"languages":["en"],"rights":["Copyright 2019 Jingyi Meng"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/105856","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Engeseth, Nicki Jene"]},{"key":"dc:creator","label":"Author","values":["Meng, Jingyi"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2019-11-26T20:56:44Z","2021-11-27T10:15:30Z","2019-07-17","2019-08"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Deep-fat frying","oil performances","French fries","antioxidants"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2019 Jingyi Meng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/105856"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Deep-fat fried food is popular for its unique and desirable characteristics. In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in the order of palm stearin > soybean oil = palm olein at 100 cycles. Heated control oils showed much lower content of free fatty acids than fried oils with French fries. Palm stearin showed highest oxidative stability in p-Anisidine value and total polar compounds, however, the solidification of oils on the food surface during cooling make it unsuitable for practical use. Oil type was observed to have a significant effect on the changes of principal physicochemical parameters during repeated deep-fat frying. One of the characteristic features of palm oil is its high content of carotenoids. This prompted the study of the effect of β-carotene as an antioxidant in deep-fat frying. β-carotene was added to palm olein at a concentration equivalent to the total carotenoids in crude palm oil. With respect to p-Anisidine value, the antioxidant contribution of carotenoids was negligible under high temperature, as no significant difference was observed between palm olein containing β-carotene and the one without. Palm olein containing β-carotene developed higher total polar compounds and free fatty acids inversely, indicating a probable pro-oxidant effect of β-carotene at a concentration of ~0.07%.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2021-08-01","The student, Jingyi Meng, accepted the attached license on 2019-07-11 at 12:59.","The student, Jingyi Meng, submitted this Thesis for approval on 2019-07-12 at 00:26.","This Thesis was approved for publication on 2019-07-17 at 09:27.","DSpace SAF Submission Ingestion Package generated from Vireo submission #13997 on 2019-11-26 at 13:59:33","Made available in DSpace on 2019-11-26T20:56:44Z (GMT). No. of bitstreams: 2 MENG-THESIS-2019.pdf: 1395521 bytes, checksum: 35031f5469636fe46b789dcce78872e1 (MD5) LICENSE.txt: 4208 bytes, checksum: 5258aa0d63cc687b81d6e6d5c664f34b (MD5) Previous issue date: 2019-07-17","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:56:50Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:58:03Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:58:44Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:59:54Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Limited Restriction Lifted for Item 113001 on 2021-11-27T10:15:30Z."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effects of oil types and beta-carotene in repeated deep-fat frying of French fries"]}]}],"canonical_facts":{"dc:contributor":["Engeseth, Nicki Jene"],"dc:creator":["Meng, Jingyi"],"dc:date":["2019-11-26T20:56:44Z","2021-11-27T10:15:30Z","2019-07-17","2019-08"],"dc:description":["Deep-fat fried food is popular for its unique and desirable characteristics. In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in the order of palm stearin > soybean oil = palm olein at 100 cycles. Heated control oils showed much lower content of free fatty acids than fried oils with French fries. Palm stearin showed highest oxidative stability in p-Anisidine value and total polar compounds, however, the solidification of oils on the food surface during cooling make it unsuitable for practical use. Oil type was observed to have a significant effect on the changes of principal physicochemical parameters during repeated deep-fat frying. One of the characteristic features of palm oil is its high content of carotenoids. This prompted the study of the effect of β-carotene as an antioxidant in deep-fat frying. β-carotene was added to palm olein at a concentration equivalent to the total carotenoids in crude palm oil. With respect to p-Anisidine value, the antioxidant contribution of carotenoids was negligible under high temperature, as no significant difference was observed between palm olein containing β-carotene and the one without. Palm olein containing β-carotene developed higher total polar compounds and free fatty acids inversely, indicating a probable pro-oxidant effect of β-carotene at a concentration of ~0.07%.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2021-08-01","The student, Jingyi Meng, accepted the attached license on 2019-07-11 at 12:59.","The student, Jingyi Meng, submitted this Thesis for approval on 2019-07-12 at 00:26.","This Thesis was approved for publication on 2019-07-17 at 09:27.","DSpace SAF Submission Ingestion Package generated from Vireo submission #13997 on 2019-11-26 at 13:59:33","Made available in DSpace on 2019-11-26T20:56:44Z (GMT). No. of bitstreams: 2 MENG-THESIS-2019.pdf: 1395521 bytes, checksum: 35031f5469636fe46b789dcce78872e1 (MD5) LICENSE.txt: 4208 bytes, checksum: 5258aa0d63cc687b81d6e6d5c664f34b (MD5) Previous issue date: 2019-07-17","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:56:50Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:58:03Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:58:44Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 113001 Lift date: 2021-11-26T20:59:54Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Limited Restriction Lifted for Item 113001 on 2021-11-27T10:15:30Z."],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/2142/105856"],"dc:language":["en"],"dc:rights":["Copyright 2019 Jingyi Meng"],"dc:subject":["Deep-fat frying","oil performances","French fries","antioxidants"],"dc:title":["Effects of oil types and beta-carotene in repeated deep-fat frying of French fries"],"dc:type":["text"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:45Z"}