Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 9 Issue 4
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- Pages.293-297
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- 1993
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
The Physicochemical Properties and Taste Variation of Hydrogenated Soybean oil in Deep-frying Potatoes
대두경화유의 감자 튀김시 이화학적 성상과 맛의 변화
Abstract
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicoche-mical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60~90 is better than normal soybean oil as deep-frying oil.
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