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| Quality difference of French fries fried in olive oil and olive-based diacylglycerol oil |
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| DOI： |
| KeyWord:diacylglycerol olive oil frying French fries quality in vitro digestion |
| FundProject:国家重点研发项目（2019YFD1002403）；国家自然科学基金（31930084）；国家杰出青年科学基金（31725022）；佛山市南海区人才创新创业团队（201811070001） |
| Author Name | Affiliation | | TAN Wentao1, CHEN Ying1, LUO Riming2, DING Siliang3, YANG Bo3,
WANG Weifei4, QI Suijian1, WANG Yonghua1 | 1.College of Food Science and Engineering, South China University of Technology, Guangzhou 510640,
China
2.Guangdong YUE-SHAN Special Nutrition Technology Co. , Ltd. , Foshan 528226,
Guangdong, China
3.School of Biology and Biological Engineering, South China University of
Technology, Guangzhou 510640, China； 4.Sericultural & Agri-Food Research Institute,
Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China |
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| Abstract: |
| Diacylglycerol (DAG), as a functional lipid with low calorific value, is widely used in food system because of its special physicochemical properties and physiological functions. In order to investigate the feasibility of DAG oil as frying oil, French fries were fried with olive-based diacylglycerol oil (ODO,82.3%) and olive oil (OO,9243%), and the differences in moisture content, oil content, color, texture, starch gelatinization rate and starch hydrolysis rate in vitro simulated digestion of French fries were studied. In addition, the surface micromorphology changes of French fries during digestion were observed by scanning electron microscope (SEM). Finally, sensory evaluation of two kinds of French fries was carried out. The results showed that the moisture content (57.07%), oil content (28.15%), starch gelatinization rate (90.7%) and starch hydrolysis rate in vitro simulated digestion(63.02%) of French fries fried in ODO were higher than those in OO(49.93% moisture content, 25.74% oil content, 88.3% starch gelatinization rate, and 53.47% starch hydrolysis rate in vitro simulated digestion). As for color and texture, French fries fried in ODO possessed higher crispness, lower hardness and better color compared with that in OO. The microscopic morphology showed that the shrinkage, distraction and deformation of the starch granules on the outer surface of French fries fried in ODO were more obvious. After in vitro digestion, large cell rupture occurred in both OO and ODO French fries, and French fries fried in ODO had more serious damage to the microstructure. There were no obvious differences in mouthfeel, appearance, flavor, oilyness, crispness, hardness and overall acceptability between OO and ODO French fries. In general, ODO can improve the quality of French fries to a certain extent, so ODO has potential for application in frying. |
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