| In order to comprehensively analyze the effect of saturation degree of oil on the quality of fried potato chips, corn oil, peanut oil, soybean oil, soybean oil blended with palm oil and palm oil with different saturation were used as frying oils, and potato chips were used as frying contents, and the changes of oil content, water content, color, crispness and sensory score of potato chips during the low temperature cycling frying at 140 ℃ were determined. The results showed that the saturation of frying oil significantly (p＜0.05) affected the quality of fried potato chips. With the increase of the saturation of frying oil, the oil content of fried potato chips decreased, the water content of fried potato chips increased, and the L value of fried potato chips increased, which indicating that the color of fried potato chips became brighter with the increase of the saturation of frying oil; the crispness and sensory scores of fried potato chips also increased significantly (p＜0.05). Therefore, compared with corn oil, peanut oil and soybean oil with higher unsaturation, palm oil with higher saturation was more suitable for frying potato chips. |
