Effect of frying process parameters of French fries on the formation of unsaturated glyceryl ester core aldehydes in high-oleic sunflower seed oil
In order to regulate the generation of non-volatile glyceryl ester core aldehydes(GCAs)and make the frying process more reasonable,the effects of frying method,frying batch,frying temperature and ratio of oil to material on the production of two unsaturated GCAs,10-oxo-8-decenoic aldehyde acyl triglyceride(10-oxo-8)and 11-oxo-9-undecenoic aldehyde acyl triglyceride(11-oxo-9),were investigated by frying French fries with high-oleic sunflower seed oil.The results showed that continuous frying produced less 11-oxo-9 than intermittent frying,and there was no significant difference in the content of 10-oxo-8 produced between the two frying methods;one batch of French fries fried per hour produced fewer unsaturated GCAs than multiple batches of French fries fried per hour,and there was a positive correlation between the content of 10-oxo-8 and 11-oxo-9 in the oil and the number of batches of French fries fried;the amount of unsaturated GCAs produced was lower when the frying temperature was 160 ℃ compared with that at 140 ℃ and 180 ℃;the amount of unsaturated GCAs produced was overall low when the ratio of oil to material was 30:1.In conclusion,in order to reduce the content of GCAs in high-oleic frying oils,continuous frying can be used,the number of frying batches can be controlled as much as possible,the frying temperature can be maintained at 160 ℃ and the ratio of oil to material can be controlled at 30:1.
unsaturated glyceryl ester core aldehydesFrench friesfrying methodfrying batchfrying temperatureratio of oil to material
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NSTL
万方数据
维普
