Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil

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成果类型：

期刊论文

作者：

Zhang, Hai-long;Wang, Zhi-xian;Wang, Kun-li;Du, Jing*;He, Jun-bo;...

通讯作者：

Du, Jing;Zhang, WN

作者机构：

[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.

[Du, Jing; Zhang, Wei-nong; Zhang, WN] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

[Zhang, Wei-nong; He, Jun-bo; Wang, Kun-li; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.

[Zhang, Wei-nong; He, Jun-bo; Zhang, WN; Zhang, Hai-long] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.

通讯机构：

[Du, J; Zhang, WN ] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.

语种：

英文

关键词：

French fries;oil absorbency;rice bran oil;γ-oryzanol

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2024

卷：

104

期：

DOI：

10.1002/jsfa.13211

基金类别：

Research project of Wuhan Polytechnic University [2023Y06]; Initiation project of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education [DZLY2023002]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant gamma-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of gamma-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied.RESULTS: Our results showed that the incorporation of low concentration of gamma-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous struct...

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Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil

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