지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.
목차
Abstract
Introduction
Materials and Methods
Result and Discussion
Conclusion
References
참고문헌 (31)
참고문헌 신청
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Al-Khusaibi M, Gordon M, Lovegrove J, Niranjan K. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. Int. J. Food Sci. Technol. 47: 1701-1709 (2012)
Aniolowska M, Kita A. The effect of frying on glycidyl esters content in palm oil. Food Chem. 203: 95-103 (2016)
AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 981.05. Association of Official Analytical Chemists, Arlington, VA, USA (2005)
AOCS. Official Methods and Recommended Practices. 5th ed. Method Cd 8b-90, Cd 18-90, Ch 2a-94, and Ti 1a-64. American Oil Chemists’ Society, Champaign, IL, USA (2004)
Al-Khusaibi M, Gordon M, Lovegrove J, Niranjan K. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. Int. J. Food Sci. Technol. 47: 1701-1709 (2012)
Aniolowska M, Kita A. The effect of frying on glycidyl esters content in palm oil. Food Chem. 203: 95-103 (2016)
AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 981.05. Association of Official Analytical Chemists, Arlington, VA, USA (2005)
AOCS. Official Methods and Recommended Practices. 5th ed. Method Cd 8b-90, Cd 18-90, Ch 2a-94, and Ti 1a-64. American Oil Chemists’ Society, Champaign, IL, USA (2004)
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