Frying characteristics of high-oleic rapeseed blended oil: A comparative study

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成果类型：

期刊论文

作者：

Han, Yubo;Gao, Pan;Yang, Yong;Zou, Man;Zhong, Wu;...

通讯作者：

Gao, P

作者机构：

[He, Dongping; Gao, Pan; Han, Yubo; Gao, P; Yin, Jiaojiao; Zhong, Wu] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.

[He, Dongping; Gao, Pan; Han, Yubo; Zou, Man; Yin, Jiaojiao; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Minist Educ China, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Wuhan, Peoples R China.

[Yang, Yong] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.

通讯机构：

[Gao, P ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.

语种：

英文

关键词：

Oilseeds;Palm oil;Polyunsaturated fatty acids;Principal component analysis;Pyrene;Quality control;Acid ratio;Benzo(a)pyrene;Blended oil;Frying;High-oleic rapesed oil;Oil rates;Rapeseed oil;Residual oil;Tocopherol contents;Trans fatty acid;Soybean oil

期刊：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

ISSN：

0003-021X

年：

2024

卷：

101

期：

页码：

1173-1182

DOI：

10.1002/aocs.12773

基金类别：

The authors thank Key Laboratory of Edible Oil Quality and Safety for State Market Regulation for financial and technical support for this research project.

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：

The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better...

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Frying characteristics of high-oleic rapeseed blended oil: A comparative study

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