DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL

Autor: F. P. Tangel, Stephen S. Chang, J. G. Leeder
Rok vydání: 1977
Předmět:
Zdroj: Journal of Food Science. 42:1110-1114
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1977.tb12678.x
Popis: A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased. A deep fat frying study was performed using butteroil (BO), butteroil with 10 ppm of silicone (BOS), and a commercial corn oil containing silicone (CO). Potato slices were fried in the oils on a daily basis and evaluated for flavor using a trained organoleptic panel. The storage stability of the chips was also determined by means of the peroxide values and the Schaal oven test. The thermal stability of the oils was determined with the smoke point test, total acid content and nonurea adduct-forming esters (NUAFE). The results of this study showed that the addition of silicone to butteroil unproved its stability by decreasing its total acid content and NUAFE, by raising the smoke point and by lowering the degree of foaming. Also, the flavor of the BOS chips retained their high acceptability and preference over the BO chips. The storage stability of the BOS chips was also improved as shown by lower peroxide values and longer Schaal oven tests during storage.
Databáze: OpenAIRE
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