title: Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.
abstract: In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
authors.forename: Fahad Al
authors.initials: FA
authors.lastname: Juhaimi
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
authors.forename: Nurhan
authors.initials: N
authors.lastname: Uslu
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
authors.forename: Mehmet Musa
authors.initials: MM
authors.lastname: Özcan
keywords: Boiling; Cooking; Egg; Fatty acid; GC; Heating; Microwave; Oven