Effect of frying process parameters of French fries on the formation of unsaturated glyceryl ester core aldehydes in high-oleic sunflower seed oil
  
DOI:
KeyWord:unsaturated glyceryl ester core aldehydes  French fries  frying method  frying batch  frying temperature  ratio of oil to material
FundProject:江苏省高等教育教改研究重点课题(2021JSJG058);江南大学教改项目(JG2021027)
Author NameAffiliation
ZHU Zhiqian, WANG Lijun, GUO Yanjun, ZHAO Xiaoan, WANG Xiaosan, WANG Xingguo, HUANG Jianhua (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China) 
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Abstract:
      In order to regulate the generation of non-volatile glyceryl ester core aldehydes(GCAs) and make the frying process more reasonable, the effects of frying method, frying batch, frying temperature and ratio of oil to material on the production of two unsaturated GCAs, 10-oxo-8-decenoic aldehyde acyl triglyceride (10-oxo-8) and 11-oxo-9-undecenoic aldehyde acyl triglyceride (11-oxo-9), were investigated by frying French fries with high-oleic sunflower seed oil. The results showed that continuous frying produced less 11-oxo-9 than intermittent frying, and there was no significant difference in the content of 10-oxo-8 produced between the two frying methods; one batch of French fries fried per hour produced fewer unsaturated GCAs than multiple batches of French fries fried per hour, and there was a positive correlation between the content of 10-oxo-8 and 11-oxo-9 in the oil and the number of batches of French fries fried; the amount of unsaturated GCAs produced was lower when the frying temperature was 160 ℃ compared with that at 140 ℃ and 180 ℃; the amount of unsaturated GCAs produced was overall low when the ratio of oil to material was 30∶ 1. In conclusion, in order to reduce the content of GCAs in high-oleic frying oils, continuous frying can be used, the number of frying batches can be controlled as much as possible, the frying temperature can be maintained at 160 ℃ and the ratio of oil to material can be controlled at 30∶ 1.
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