Quality Changes of Gardenia Oil During Frying and Its Sensory Effects on Deep-Fried Dough Sticks and Potato Chips
In order to explore the quality changes of gardenia oil during frying,two representative frying materi-als,i.e.potato chips and deep-fried dough sticks,were selected in this paper.The acid value,carbonyl value,peroxide value and polar components of gardenia oil were compared with soybean oil and palm oil under the same con-ditions after frying every 2 h within 20 h.The results indicated that the quality of palm oil after frying was higher,while gardenia oil was similar to soybean oil.Gardenia oil can be used as frying oil.However,the polar components of gardenia oil exceeded the existing national hygienic standards for frying oil when it was continuously fried for 12 hours,so its continuous frying time should not exceed 12 hours.At the same time,the sensory evaluation of deep-fried dough sticks and potato chips fried for 1,10 and 20 hours indicated that when the frying materials were the same,there was no significant difference in the sensory scores of the three edible oils(P＞0.05),indicating that gardenia oil had no adverse effect on the quality of deep-fried dough sticks and potato chips,and was suitable for frying oil.
NETL
NSTL
万方数据
