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| Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein |
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| DOI： |
| KeyWord:flaxseed oil palm olein deep-fried dough sticks quality change frying stability |
| FundProject:国家重点研发计划项目（2017YFD0400200）；国家自然科学基金项目(32072252) |
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| Abstract: |
| In order to obtain the optimal frying conditions for flaxseed oil, the physicochemical indexes of flaxseed oil and palm olein were tested and compared during the continuous frying of the deep-fried dough sticks at (180±5)℃, with the frying end point of 27% polar compounds as specified in GB 2716-2018, and the sensory evaluation of the deep-fried dough sticks was carried out. The results showed that acid value, total oxidation value, total polar compounds TPC and polymer in contents for both two oils increased with the prolonging of frying time during the frying cycles, but the TPC content in flaxseed oil was relatively low within 4 h of deep frying. The TPC in flaxseed oil increased to 27.78% at the end of 13 h frying, while the TPC in palm olein rose up to 27.27% after 18 h frying. Compared with the palm olein, the content of polyunsaturated fatty acids in flaxseed oil, α-linolenic acid in particular, had a larger decline. The oxidation induction period of flaxseed oil at 140 ℃ was less than 1 h, much lower than that of palm olein. The sensory evaluation of the deep-fried dough sticks showed that palm olein was more suitable for frying deep-fried dough sticks. In summary, flaxseed oil seemed to be more suitable for short-term (<4 h) frying process but not recommended for long-term deep frying cycles. |
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