| Autor: |
Turan, Semra, Keskin, Sule, Solak, Rukiye |
| Předmět: |
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| Zdroj: |
Rivista Italiana delle Sostanze Grasse; jan-mar2023, Vol. 100 Issue 1, p49-57, 9p |
| Abstrakt: |
In this study, the optimum frying conditions of leavened doughs to minimise the oxidation products were investigated. Fifty repeated deep frying of leavened doughs with 0-2% salt content was performed for 1-5 min at 160-200°C. While K232, K270, p-anisidine and polymer triglycerides contents of fried dough oil (FDO) were noteworthy (p < 0.05) affected by the frying temperature and the frying time, the dough salt content did not affect these values significantly (p > 0.05). The combined effects of frying temperature and time on K270, p-anisidine and polymer triglycerides contents were significant (p < 0.05). The effects of interaction of frying temperature and dough salt content on p-anisidine value were found to be significant (p < 0.05). The optimum frying conditions to minimize the K232, K270, p-anisidine values and polymer triglyceride content of FDO were observed where the frying time was 1 minute, the frying temperature was 160°C and the salt content was 2%. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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