| The effects of four typical frying food materials on the frying quality of rice bran oil during the intermittent frying were studied by determing the quality indexes of fring rice bran oil. The four frying materials were starch-base food material (potato chips), high moisture content food material (bean curd), meat food material (chicken wing) and flour-base food material (dough sticks), and the parameters used to assess the quality of frying rice bran oil were color, acid value, carbonyl value, fatty acid composition, contents of trans fatty acids and vitamin E. The results showed that different frying food materials presented different levels of influences on the deterioration of frying rice bran oil because of different main components in the food materials. The increase sequences of acid value, carbonyl value and total content of trans fatty acids of frying rice bran oil were bean curd＞chicken wing＞dough sticks＞potato chips, dough sticks＞potato chips＞bean curd＞chicken wing and dough sticks＞chicken wing＞potato chips=bean curd respectively, while the decrease extent of vitamin E content was potato chips＞dough sticks＞chicken wing＞bean curd. |
