Goburdhun D, Jhurree B
Faculty of Agriculture, University of Mauritius, Reduit, Mauritius.
Int J Food Sci Nutr. 1995 Nov;46(4):363-71. doi: 10.3109/09637489509012568.
The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared. The oils were subjected to intermittent frying (up to 15 fryings, without any 'topping up') of potato slices, at 180 degrees C for a period of and 337 min. Analytical determinations on the oils included the peroxide value (PV), iodine value (IV), free fatty acid (FFA) value, saponification value (SV) and the refractive index (RI). Changes in the product at the sensory level were also assessed. Results showed that (1) fat oxidation hence, reduction of unsaturated fatty acids, as indicated by changes in the IV, was non-significant in the treated oils, (2) hydrolysis of fats, as shown by changes in the FFA value from the first to last frying, was lowest in the blended oil but highest in PSBO, (3) the same trend as above was observed for PV, an indicator of fat oxidation and rancidity, (4) changes in SV were non-significant in the treated soya oils while PSBO with the antioxidant showed the least change in RI, (5) treated oils exhibited no visual increase in viscosity or turbidity and (6) PSBO with the antioxidant had the lightest colour at the end of the frying period. Taste panellists were unable to discriminate between products fried in the treated oils and in PSBO. Sensory assessment showed an improved quality of the chips fried in the blend. Chips fried in PSBO scored the lowest ratings. Thus, the overall results showed an improved behaviour and quality of the treated oils in terms of themal stability during frying.
比较了纯大豆油（PSBO）、与棕榈仁油精混合的大豆油以及添加了丁基羟基甲苯（BHT）、丁基羟基茴香醚（BHA）、没食子酸丙酯和柠檬酸抗氧化剂混合物的PSBO的油炸性能和稳定性。将这些油在180℃下对土豆片进行间歇油炸（最多15次油炸，不进行任何“补充”），持续337分钟。对油的分析测定包括过氧化值（PV）、碘值（IV）、游离脂肪酸（FFA）值、皂化值（SV）和折射率（RI）。还评估了产品在感官层面的变化。结果表明：（1）如IV变化所示，处理过的油中脂肪氧化以及不饱和脂肪酸的减少不显著；（2）从第一次油炸到最后一次油炸FFA值的变化表明，脂肪水解在混合油中最低，在PSBO中最高；（3）作为脂肪氧化和酸败指标的PV呈现与上述相同的趋势；（4）处理过的大豆油中SV变化不显著，而添加抗氧化剂的PSBO的RI变化最小；（5）处理过的油在粘度或浊度上没有明显增加；（6）添加抗氧化剂的PSBO在油炸期结束时颜色最浅。品尝小组成员无法区分用处理过的油和PSBO炸出的产品。感官评估表明，用混合油炸出的薯片质量有所提高。用PSBO炸出的薯片评分最低。因此，总体结果表明，处理过的油在油炸过程中的热稳定性方面表现出更好的性能和质量。
