| The dough sticks were deep-fried by rice bran oil (RBO) for 32 h continuously. The contents of oryzanol, vitamin E and phytosterol of frying RBO and the oil content, acid value, peroxide value, carbonyl value and sensory index of deep-fried dough sticks were detected to study the changes of nutritional ingredients of RBO in the frying process and the quality of the deep-fried dough sticks. The results showed that the acid value of RBO in the deep-fried dough sticks after frying for 32 h increased from 0.73 mgKOH/g to 1.32 mgKOH/g，peroxide value presented a fluctuated increasing trend, rising from 0.05 g/100 g to 0.08 g/100 g, and carbonyl value improved from 12.50 meq/kg to 61.72 meq/kg. The content of oryzanol of RBO was relatively stable during frying, and phytosterol content decreased slightly from 1.67% to 1.23%, while vitamin E content reduced from 57.04 mg/100 g to 1.18 mg/100 g remarkably. The average oil content of deep-fried dough sticks was 12.38% and the deep-fried dough sticks had low oil content and good sensory effect. |
