Sadawarte Prajakta D, Annapure Uday S
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400019 India.
J Food Sci Technol. 2023 Oct;60(10):2549-2556. doi: 10.1007/s13197-023-05774-4. Epub 2023 Jun 2.
The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated. The repetitive frying caused higher damage to sesame oil as compared with PO as observed from changes in FFA and PV which increased to 0.63 ± 0.12, 1.31 ± 0.16%, and 2.71 ± 0.02, 7.21 ± 0.01 meq/kg from an initial value of 0.28 ± 0.00, 0.93 ± 0.16% and 0.19 ± 0.00, 0.71 ± 0.00 meq/kg for PO, SO respectively. The fatty acid composition of SO showed significant change with a decrease in linoleic acid and oleic acid content from 42.7 ± 0.01 to 28.1 ± 0.03 and 36.2 ± 0.01 to 25.1 ± 0.01 after 16 frying cycles respectively. The oleic acid content of PO was less affected it decreased from an initial value of 42.4 ± 0.01 to 38.9 ± 0.01 after 16 cycles. The fatty acid composition of PO made it more stable to the repetitive frying process. The physical properties like density refractive index and viscosity of SO were badly affected by repetitive frying. The french fries fried in PO score higher overall acceptability in the sensory examination.
The online version contains supplementary material available at 10.1007/s13197-023-05774-4.
当前工作聚焦于反复油炸对在炸制薯条过程中棕榈油（PO）和芝麻油（SO）理化特性的影响。总共进行了16次油炸循环，并评估了对各种参数的影响。从游离脂肪酸（FFA）和过氧化值（PV）的变化观察到，与棕榈油相比，反复油炸对芝麻油造成的损害更大，PO的FFA和PV从初始值0.28±0.00、0.93±0.16%增加到0.63±0.12、1.31±0.16%，SO的FFA和PV从初始值0.19±0.00、0.71±0.00 meq/kg增加到2.71±0.02、7.21±0.01 meq/kg。SO的脂肪酸组成显示出显著变化，16次油炸循环后亚油酸和油酸含量分别从42.7±0.01降至28.1±0.03以及从36.2±0.01降至25.1±0.01。PO的油酸含量受影响较小，16次循环后从初始值42.4±0.01降至38.9±0.01。PO的脂肪酸组成使其对反复油炸过程更稳定。SO的密度、折射率和粘度等物理性质受到反复油炸的严重影响。用PO炸制的薯条在感官检验中总体可接受性得分更高。
在线版本包含可在10.1007/s13197 - 023 - 05774 - 4获取的补充材料。
