Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 2
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- Pages.112-118
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- 1978
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- 0367-6293(pISSN)
A Study on Quality Changes of Domestic Frying Oils by Thermal Oxidation
시판식용유의 가열시간에 따른 품질 변화에 관한 연구
- Chang, You-Kyung (Dept. of Home Economics, College of Education, Han Yang University) ;
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Lee, Joung-Won
(Dept. of Food and Nutrition, College of Home Economics, Seoul National University) ;
- Kim, Teak-Je (Korea Institute of Science and Technology)
- Published : 1978.04.30
Abstract
Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at
튀김용으로 사용되는 식물성 기름인 콩기름(Soybean), 옥수수기름(Corn oil), 채종유(Rapeseed oil) 및 미강유(rice bran oil)등 네가지를 선택하여 가열 시간에 따른 성분 및 물성 변화를 측정하므로써 다음과 같은 결과를 얻었다. 1. 필수 불포화지방산 : 가열하지 않는 콩기름, 옥수수기름, 채종유, 미강유의 리노레산
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