|
| Effect of two different cooking methods on quality of linseed oil |
| |
| DOI：10.12166/j.zgyz.1003-7969/2020.10.024 |
| KeyWord:linseed oil pan-frying stir-frying quality |
| FundProject:江苏省科技计划（BE2018376）；江南大学大学生创新训练计划资助（201910295111Y） |
|
| Hits: 1659 |
| Download times: 659 |
| Abstract: |
| The potatoes were cooked with linseed oil. The quality difference of linseed oil under two traditional Chinese cooking methods (pan-frying and stir-frying) was studied and the effect of different cooking methods on fatty acid composition and physicochemical indicators of linseed oil were discussed. The results showed that α-linolenic acid decreased after cooking, and stir-frying caused more decrease. Peroxide value, p-anisidine value and total polar components content (TPCs) of linseed oil after stir-frying were significantly higher than that of pan-frying, and the stir-frying mainly increased the TPCs content by increasing the polymer content. Therefore, when cooking potatoes with linseed oil, pan-frying was more suitable than stir-frying. |
| View full text View/Add Comment Download reader |
| Close |
