Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 27, Issue 3, Pages 651-659Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-017-0292-y
Keywords
Deep-fat frying; Fatty acid composition; Physicochemical property; Oxidative stability; Volatile compound
Categories
Ask authors/readers for more resources
Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. Tocopherols in SBO, POO and VST, and DPPH radical scavenging activities of POO and VST significantly decreased after frying. L* values of the oils significantly decreased, and a* and b* values significantly increased after 80 times repeated frying. Conjugated dienes and p-anisidine value of SBO after 80 times repeated frying were 21.8 mmol/L and 47.7, respectively, the highest among the oils. Levels of total polar compounds of all the oils after 80 times repeated frying were between 8.1 and 9.5%, not exceeding rejection limit after frying. Compositions and contents of alkanals, 2-alkenals, and 2,4-alkadienals in the oils during frying were largely affected by their fatty acid compositions.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available