Evaluation methods of preparing and frying with refined olive oil on the sensory properties and oil uptake in eggplant

Oils are one the main means for consumed by human and their quality is largely dependent on the amount and type of fatty acids content. Due to high oil absorption by eggplant When blush, find a way to absorb less oil when frying is the most important. in this study, olive oil was used to deep fry and surface fry eggplant (with three pre- treatments: dry salt, brine and control) and frying was done in two steps. The fatty acid profile was determined by GC. The profile reviled that after two steps of frying, a decrease in amount of unsaturated fatty acids was seen in all samples and this decrease in the sample with surface frying was more significant. Also result indicated that oil uptake (absorption) in fryer was higher than pan and brine pretreatment increased oil uptake (absorption), it might be due to water uptake as the eggplant immersed in brine. When di en conjugate number was compared, the highest number was related to the samples deep fried with brine pre-treatment and the lowest number related to surface frying the control samples.