Noonim Paramee, Rajasekaran Bharathipriya, Venkatachalam Karthikeyan
Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand.
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Gels. 2022 Aug 5;8(8):487. doi: 10.3390/gels8080487.
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.
本研究通过加入两种不同浓度（5 g/100 g和10 g/100 g，w/w）的巴西棕榈蜡（CW）并采用超声处理，将食用棕榈油（PO）转化为油凝胶。将制备的油凝胶（OG1：PO-CW（5 g/100 g）；OG2：PO-CW（10 g/100 g）；OGU1：经超声处理的PO-CW（5 g/100 g），以及OGU2：经超声处理的PO-CW（10 g/100 g））与PO（对照）进行比较，用于油炸咸鸭蛋蛋白（SDEW）强化方便面。研究了不同油炸介质对SDEW面条理化性质的影响。用OGU和OG样品油炸的SDEW方便面的L值和b值较高，但a*值低于用PO油炸的方便面（p < 0.05）。在油凝胶油炸的样品中，用OGU2和OG2油炸的面条分别比用OGU1和OG1油炸的面条更有效地降低了油脂吸收，并表现出更好的烹饪性能（p < 0.05）。在OGU油炸的样品中观察到更高的硬度、紧实度、咀嚼性、拉伸强度和弹性等质地属性，以及更低的粘性，其次是OG和PO油炸的样品（p < 0.05）。扫描电子显微镜微观结构显示，OGU和OG油炸的面条表面均匀且更光滑，而PO油炸的样品表面不均匀且粗糙，有更多凸起。对面条进行了脂肪酸组成测试，结果发现油凝胶油炸的面条比对照保留了更多的不饱和脂肪酸（p < 0.05）。在面条油炸后对油炸介质进行储存期间，在室温下储存12天时，OGU和OG的氧化稳定性更高，TBARS、PV、p-AnV和Totox值更低。总体而言，使用油凝胶作为油炸介质改善了SDEW面条的理化和营养特性。这一发现可能有利于食品行业为消费者生产健康的油炸食品。
Zotero 插件
