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| Effect of French fries processing on the formation of saturated glyceride core aldehydes in high-oleic sunflower seed oil |
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| DOI： |
| KeyWord:saturated glyceride core aldehydes French fries frying method frying frequency frying temperature ratio of frying oil to French fries |
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| Abstract: |
| To provide guidance for the regulation of glyceride core aldehydes (GCAs) in the frying process, taking the experiment of frying French fries in high-oleic sunflower seed oil as an example, the effect of the frying method, frequency, temperature and oil-material ratio(ratio of frying oil to French fries) in frying on the formation of 9-oxo and 8-oxo saturated GCAs was investigated. The results showed that intermittent frying was more likely to lead to the formation of GCAs than continuous frying. The content of saturated GCAs in high-oleic sunflower seed oil with one frying per hour was lower than that in the samples with two or four frying times. The contents of two saturated GCAs decreased with the decrease of temperature. When the oil-material ratio was 10∶ 1, the content of the two saturated GCAs was lower as a whole. In conclusion, in order to control the generation of saturated GCAs, it is necessary to adopt a continuous frying method, reduce the frying temperature and frying frequency as much as possible, and control the oil-material ratio to 10∶ 1. |
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