Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation
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- Lee Yi Jane
- School of Food Science and Engineering, South China University of Technology
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- Khor Yih Phing
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
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- Kadir Nur Shafika Abdul
- School of Food Science and Engineering, South China University of Technology
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- Lan Dongming
- School of Food Science and Engineering, South China University of Technology
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- Wang Yonghua
- School of Food Science and Engineering, South China University of Technology
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- Tan Chin Ping
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia School of Biological Science and Food Engineering, Chuzhou University
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<p>Abstract: Diacylglycerol (DAG) is commonly known as one of the precursors for the 3-monochloro-1,2-propanediol esters (3-MCPDE) and glycidyl esters (GE) formation. However, due to its health-promoting effects, its potential as alternative frying medium was examined. This study aimed to assess the frying performance of soybean oil-based diacylglycerol oil (DO) and its oil blends with palm olein (PO), in comparison with PO. Four different oil types (DO, PO, OB I (DO:PO, 1:1, w/w) and OB II (DO:PO, 1:2, w/w)) were used to fry potato chips for five consecutive days at 180℃. The formation of oxidation compounds, acylglycerol composition, 3-MCPDE and GE changes throughout the frying study were investigated. Both OB I and OB II exhibited lower oxidation compounds’ formation rates than PO. Besides, significant (p < 0.05) reductions of 3-MCPDE and increments of GE levels were observed in all frying systems throughout the frying study. After 25 frying cycles, the 3-MCPDE levels in all frying oils were below 0.13 mg/kg, while the GE levels ranged from 1.51 mg/kg to 1.89 mg/kg. Despite the poorer oxidative stability of DO, its 3-MCPDE and GE levels were much lower compared to PO. In comparison to DO, the 3-MCPDE degradation and GE formation rates were enhanced and reduced, respectively with the blending of PO and DO. This study showed the potential of DO:PO oil blend in deep-fat frying application. With appropriate blending ratio of DO and PO, an alternative frying medium with enhanced nutritional value and oxidative stability could be developed.</p>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 72 (5), 533-541, 2023
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390577386781243008
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 032787688
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- PubMed
- 37121678
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
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- 抄録ライセンスフラグ
- 使用不可