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| Quality changes of soybean oil during frying of three traditional rice and flour foods |
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| DOI： |
| KeyWord:soybean oil frying rice and flour foods quality change |
| FundProject:国家自然科学基金面上项目（32372376）；陕西省科技创新团队项目（2024RS-CXTD-70） |
| Author Name | Affiliation | | HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1 | 1.Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College
of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China； 2.Hybrid
Rapeseed Research Center of Shaanxi Province, Yangling 715100, Shaanxi, China |
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| Abstract: |
| Aiming to provide a reference for the frying processing of different traditional rice and flour foods, soybean oil was used as the frying oil, and glutinous rice cake, wheat oil cake and yellow rice cake as the frying ingredients to investigate the changes in the acid value, peroxide value, p-anisidine value, total oxidation value, polar compounds content and fatty acid composition of the soybean oil during frying. The results showed that due to the differences in the contents and compositions of moisture, fat and antioxidants of different fried ingredients, the acid value of soybean oil frying glutinous rice cake was significantly lower than that of soybean oils frying the other two ingredients (p<0.05). During the frying process, the peroxide value of each system showed an up-and-down trend; in the 2-24 h of frying, the p-anisidine value of soybean oil frying glutinous rice cake was the highest, followed by that frying wheat oil cake and yellow rice cake; the trend of the total oxidation value was basically the same as that of the p-anisidine value. The content of polar compounds in soybean oil of the three groups of glutinous rice cake, wheat oil cake and yellow rice cake exceeded national standard limit (≤27%) at 20, 18 h and 18 h, respectively, and the content of polar compounds in soybean oil frying yellow rice cake increased the most. The trans fatty acid content in soybean oil frying yellow rice cake was the highest, followed by that frying wheat oil cake and frying glutinous rice cake, which showed significant differences(p<0.05). In conclusion, traditional rice and flour foods made from glutinous rice, wheat and yellow rice have different effects on the quality of frying oil, and production adjustments should be made based on the specific effects of ingredients on the quality of oil during frying. |
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