• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.785-794
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• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.61-69
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• 2004

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.36-41
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• 2003

This study was performed to investigate the condition of frying at fried chicken shop, taste and thinking refer to fried chicken in the consumer. The acidification of frying oil was determined as acid value, peroxide value and fatty acid composition. The results were as follows: 1) Soybean oil was used for frying at a fried chicken shop at 170∼18$0^{\circ}C$ for 10∼ 15 min and replaced by every thirty cycles. 2) 76.2% of the consumer among answerers far the question thought that the oil of frying could be harmful to health. 3) The AV and POV were increased while chickens were fried after thirty cycles successively, but the values were lower than a standard level of fried-food. 4) The acidification of fried oil was in progress when chickens were fried for ten days by three times a day, but the value was low. 5) The AV of raw chicken was significantly increased as time goes, suggesting that a fresh chicken should be chosen.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.181-189
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• 2008

In this study, changes in total trans fatty acid (tFA) and fat contents were determined in soybean oil, shortening, and olive oil after potato sticks were fried 30 consecutive times, respectively. Prior to frying, the potato sticks contained 3.8% fat, with 43.2% tFAs, After the first frying in soybean oil, the total tFA content of the potato sticks sharply decreased to 3.2%, and then it gradually increased to 8.1 % after 30 consecutive times of frying. However, the total fat content of the potato sticks, fried in soybean oil increased to 15.2% after the first frying and thereafter it decreased to 9.75% with 30 repeated episodes of frying. When the potato sticks were fried in olive oil, similar changes in tFA and fat contents were shown; while such changes were not observed when shortening was used. After 30 consecutive frying events, the tFA contents in the soybean oil and olive oil increased to 4.15 and 5.75%, respectively; however, such an increase was not observed in the shortening. One can assume that most of the tFAs in the fried oils were from the potato sticks, which contained relatively high tFA content during the repeated deep-frying process.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.155-161
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• 2017

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.