Continous injection of water and antioxidants possible roles on oil quality during frying

《Continous injection of water and antioxidants possible roles on oil quality during frying》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。

1、LWT-FoodScienceandTechnology64(2015)919e925ContentslistsavailableatScienceDirectLWT-FoodScienceandTechnologyjournalhomepage:www.elsevier.com/locate/lwtContinuousinjectionofwaterandantioxidantspossiblerolesonoilqualityduringfrying1*IrenaPeri,I.SamSaguyTheRobertH.SmithFacultyofAgricultur

2、eFoodandEnvironment,TheHebrewUniversityofJerusalem,POBox12Rehovot76100IsraelarticleinfoabstractArticlehistory:Fryingisanimportantprocessincookingawidespectrumoffoodproductsinhomes,restaurantsandReceived3March2015thefoodindustryduetotheuniquesensorycharacteristicsoffriedfoodscombinedwit

3、harelativelylow-Receivedinrevisedformcostoperation.Duetohealthandnutritionalconcernshowever,novelapproachesarebeingsoughtto6June2015reduceoiluptakeandminimizedeleteriousoildegradation.ThisstudyinvestigatedthepotentialofAccepted12June2015utilizingwaterinjectionandasavehicleforcontinuous

4、deliveryofoneoracombinationofantioxidantsAvailableonline20June2015atdifferentpHvalues.Selectedantioxidantsweretestedduringsimulatedfryingat180Cbymonitoringcommercialcanolaoilqualityindices.Waterinjectionincreasedfreefattyacids(FFA)duringfrying,whileKeywords:simultaneouslyenhancingoils

5、tabilityasindicatedbyconjugateddienevalue,radical-scavengingactivityCatechinFreefattyacidandp-anisidinevalue.Itwasdemonstratedasaneffectivecarrierforcontinuousincorporationofanti-p-Anisidinevalueoxidant,whichmaintainedalowconcentrationofFFAduringdeep-fatfrying.Selectionofbufferand/orRa

6、dical-scavengingactivityneutralizingchemicalandantioxidantisofhighimportance.Catechinhadbothantioxidantandpro-Foodserviceoxidantactivities,highlightingtheneedforsystemoptimization.Theprotectiveroleofwaterinjectioncouldbesignificantforfoodserviceandrestaurantswherethefryingoilismaintaine

7、didleathightemperaturesforrelativelylongperiods.©2015ElsevierLtd.Allrightsreserved.1.IntroductionDifferenttypesofoilscanbeusedtofryfoods.Theirphysicalandchemicalpropertiesinfluencethedegreeofoxidationandthehy-Deep-fatfryingisanimportant,ubiquitousandhighlyversatiledrolysisreactionstha