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- Title
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.
- Authors
Zhang, Hai‐long; Wang, Zhi‐xian; Wang, Kun‐li; Du, Jing; He, Jun‐bo; Zhang, Wei‐nong
- Abstract
BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant γ‐oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of γ‐oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied. RESULTS: Our results showed that the incorporation of low concentration of γ‐oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil. CONCLUSIONS: Consequently, it was recommended to incorporate a small amount of γ‐oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. © 2023 Society of Chemical Industry.
- Subjects
SOCIETY of Chemical Industry (Great Britain); FRENCH fries; RICE oil; SATURATED fatty acids; LINOLEIC acid; FRIED food; LIPIDS
- Publication
Journal of the Science of Food & Agriculture, 2024, Vol 104, Issue 6, p3246
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.13211