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Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, and time of frying

한국식품과학회지 2020년 52권 1호 p.46 ~ 53
박현수 ( Park Hyun-Su ) - Jeju National University Department of Food Bioengineering

김현정 ( Kim Hyun-Jung ) - Jeju National University Department of Food Bioengineering

Abstract


Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190oC) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids.
These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

키워드

deep fat frying; frying oil; carrots; blending oil; lipid oxidation
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