Changes in the characteristics and composition of oils during deep‐fat frying

Journal of the American Oil Chemists' Society - Tập 73 Số 4 - Trang 499-506 - 1996
V. K. Tyagi1, A. K. Vasishtha1
1Department of Oil and Paint Technology H.B. Technological Institute Kanpur 208 002 India

Tóm tắt

AbstractRefined, bleached, and deodorized soybean oil and vanaspati (partially hydrogenated vegetable oil blend consisting of peanut, cottonseed, nigerseed, palm, rapeseed, mustard, rice bran, soybean, sunflower, corn, safflower, sesame oil, etc., in varying proportions) were used for deep‐fat frying potato chips at 170, 180, and 190°C. Refractive index, specific gravity, color, viscosity, saponification value, and free fatty acids of soybean oil increased with frying temperature, whereas the iodine value decreased. The same trend was observed in vanaspati, but less markedly than in soybean oil, indicating a lesser degree of deterioration. Iodine values of soybean oil and vanaspati decreased from their initial values of 129.8 and 74.7 to 96.2 and 59.6, respectively, after 70 h of frying. Polyunsaturated fatty acids decreased in direct proportion to frying time and temperature. Losses were highest in soybean oil with a 79% decrease in trienoic acids and a 60% decrease in dienoic acids. Levels of nonurea adduct‐forming esters were proportional to the losses of unsaturated fatty acids. Butylated hydroxyanisole and tertiary butylhydroquinone did not affect deterioration of soybean oil at frying temperatures.

Từ khóa


Tài liệu tham khảo

10.1007/BF02631859

10.1103/PhysRevLett.70.1069

Vidyasagar K., 1974, J. Food Sci. Technol., 11, 73

10.1007/BF02665369

Peacock P.R., 1951, Acta Unio, Intern. Contra. Cancrium, 7, 612

Roffo A.H., 1944, Biol. Inst. Med. Expt. Estud. Cancer, 21, 1

Sugai M., 1962, Cancer Res., 22, 510

10.1016/S0315-5463(83)72257-1

Tsai C.E., 1988, Shih P'in K'o Hsueh, 15, 394

Huang C.J., 1990, Chung‐Kuo Nung Yeh Hua Hsueh Hui Chih, 28, 175

10.3989/gya.1991.v42.i1.1274

10.1093/jn/68.1.57

10.1007/BF02640110

Rice E.E., 1960, Ibid., 37, 607

Guillaumin R., 1980, Rev. Fr. Corps. Gras., 27, 189

10.1016/0278-6915(84)90371-5

Bendetti P.C., 1987, Nutr. Rep. Int., 36, 387

Cengalre L., 1989, Riv. Ital. Sastanze Grasse., 66, 259

Bergstrom S., 1972, Science, 757, 382

Weeks J., 1972, Am. Rev. Pharmocol., 12, 311

10.1056/NEJM199008163230703

10.1016/S0022-2275(20)41530-5

10.1016/0021-9150(93)90055-Y

10.1007/BF02663944

Yoon S.H., 1988, Han'guk Yong Yang Siklyong Hakhoe Chi, 17, 158

10.1016/S0315-5463(90)70210-6

Yan‐Hwa C., 1991, J. Am. Oil Chem. Soc., 68, 319

Kaitaranta J.K., 1992, Ibid., 69, 810

Akoh C.C., 1994, Ibid., 77, 211

Official Methods and Recommended Practices of the American Oil Chemists' Society 3rd edn. edited byR.O.Walker Champaign 1974.

Mehlenbacher V.C., 1960, The Analysis of Fats and Oils, 433

10.1016/S0021-9673(00)99862-5

10.1007/BF02638350

Cochran W.G., 1963, Experimental Design, 148

Goulden C.H., 1952, Methods of Statistical Analysis, 126

Specification for Soybean Oil Bureau of Indian Standards Manak Bhawan New Delhi 1977 No. 4276.

Specification for Vanaspati Ibid. 1986 No.106333.

Perkins E.G., 1967, Food Technol., 21, 611

10.1002/jsfa.2740261106

Sonntag N.O.V., 1979, Bailey's Industrial Oil and Fat Products, 100

10.1007/BF02636190

Cowan J.C., 1954, Ibid., 31, 529

Cuesta C., 1991, Ibid., 68, 443

Warner K., 1993, Ibid., 70, 983

Perkins E.G., 1965, Ibid., 42, 782

Wolff R.L., 1992, Ibid., 69, 106

O'Keffe S.F., 1993, Ibid., 70, 915

Sebedio J.L., 1987, Rev. Fr. Corps Gras, 34, 15

10.1007/BF02542415

Augustin M.A., 1987, Ibid., 64, 1670

Ratnayke W.M.N., 1992, Ibid., 69, 95

Wolff R.L., 1993, Ibid., 70, 425

Yoon S.H., 1987, Ibid., 64, 872

Buck D.F., 1981, Ibid., 58, 215

Lin F.S., 1981, Ibid., 58, 789

Augustin M.A., 1983, Ibid., 60, 1520

Hawrysh Z.J., 1990, Ibid., 67, 585

Thông tin
Thông tin xuất bản

Journal of the American Oil Chemists' Society

Tập 73 Số 4

499-506

Thông tin tác giả