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KMID : 0380619870190060556
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 6 p.556 ~ p.560
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Effect of Silicone Oil on Properties of Cooking Oils for Pork Cutlet Frying
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Abstract
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In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at 170. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty acid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soy bean oil ing frying.
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