|
| Effect of phospholipid content on smoking point, cold tolerance,oxidation stability and frying stability of frying oil |
| |
| DOI： |
| KeyWord:frying oil phospholipid content smoking point cold tolerance oxidation stability frying stability |
| FundProject:广东省科学院发展专项资金项目（2019GDASYL-0105015） |
|
| Hits: 1183 |
| Download times: 0 |
| Abstract: |
| By adding soy lecithin, the phospholipid contents in soybean oil, rapeseed oil and palm oil were respectively adjusted to the background value, 10, 20, 30, 40, 50 mg/kg. The smoking point, cold tolerance and oxidative induction time of the three kinds of frying oils with different phospholipid contents were determined. The changes in sensory properties, acid value, peroxide value and polar component content of the three kinds of frying oils at 170 ℃ for frying different food materials were detected to evaluate the frying stability. The results showed that with the increase of phospholipid content, the smoking points of soybean oil, rapeseed oil and palm oil decreased, and the decrease of palm oil was the most. The cold tolerance of three frying oils decreased with the increase of phospholipid content. The oxidative induction time fluctuated with the increase of phospholipid content. Within the scope of this experiment, the influence of phospholipid content on the frying stability of frying oil was not obvious. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
