Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries

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成果类型：

期刊论文

作者：

Zhang, Hai-long;Liu, Yi-hai;Wang, Zhi-xian;Zhang, Hai-ming;Hu, Chun;...

通讯作者：

Du, J

作者机构：

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

[Zhang, Wei-nong; Du, Jing; Zhang, Hai-long; Hu, Chun] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Zhang, Wei-nong; Zhang, Hai-ming; Du, Jing; Zhang, Hai-long; Hu, Chun; Wang, Zhi-xian; Liu, Yi-hai] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Zhang, Wei-nong; Zhang, Hai-long; Hu, Chun] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan 430023, Peoples R China.

通讯机构：

[Du, J ] W

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

语种：

英文

关键词：

Rice bran oil;alpha-Tocopherol;Deep frying;Oil absorbency;French fries

期刊：

LWT

ISSN：

0023-6438

年：

2024

卷：

210

页码：

116841

DOI：

10.1016/j.lwt.2024.116841

基金类别：

Science and technology research project of Education Department of Hubei Province [B2023047]

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：

With the development of oil processing technology, the retention rate of lipid concomitants in oil has increased. The effect of lipid concomitants on the physicochemical characteristics of oil has garnered significant interest; however, the effect of the lipid concomitant alpha-tocopherol on the physicochemical properties of rice bran oil (RBO) and the oil absorbency of French fries during frying is unclear. Thus, the influence of alpha-tocopherol on total polar compounds, diacylglycerols content, and viscosity of frying oil as well as oil content and distribution, moisture content, micromorph...

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Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries

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