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KMID : 1007519940030020071
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.71 ~ p.76
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Deterioration of Ricebran, Partially Hydrogenated Soybean and Cottonseed Oils during Frying Sliced Potatoes
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Han Myung-Joo
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Abstract
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This study consisted of fernch fries in ricebran, partially hydrogenated soybean and cottonseed oils for 7 hrs per day for 4 consecutive day. The sensory evaluation, moisture and oil contents, and Hunter color values of french fries were analyzed as a function of oil and days of frying oil use. The foam height, free fatty acid content, conjugated diene content, peroxide value, photometric color value, trans isomer content and total polar component of frying oil were also analyzed. French fries fried in ricebran oil (5.90) had more desirable sensory score than those fried in cottonseed oil (4.90) or soybean oil (5.20). French fries fried in ricebran oil (Hunter color "a"=7.96) were redder in color than those fried in cottonseed oil (6.32) or soybean oil (6.49). Cottonseed oil (4.25) as a frying oil had higher foam height than soybean oil (2.44). Cottonseed oil (2.77) had higher conjugated diene content than soybean oil (1.39) or ricebran oil (1.98). For cottonseed oil, the conjugated diene content increased to approximately 3-folds after 2 days of oil use then slightly decreased. Cottonseed oil (5.01 meq/kg oil)had higher peroxide value than soybean oil (0.57) or ricebran oil (0.55). No significant differences were shown on the photometric color value and trans isomer content among the oils.
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