Study of oleogel as a frying medium for deep-fried chicken

In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. Chicken samples were deep fat fried in either canola oil, 5% or 10% (w/v) oleogels for 3–4 min at 177.7 °C. Consequently, the proximate composition, microstructural properties, thiobarbituric acid reactive substances (TBARS), texture, and color characteristics were analyzed. Chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 5% oleogel had the lowest TBARS and puncture force values. Color properties significantly varied between oleogel and canola oil fried samples. The microstructural evaluation showed observable differences in pore size, cracks, and fissures in the crust among all fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples (p > 0.05). Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples.