A relationship between the amount of polar compounds and the sensory scores of fried foods and deep-frying oil

A relationship between the amount of polar compounds and the sensory scores of fried foods and deep-frying oil

A relationship between the evaluation of fried materials and the amount of polar compounds was investigated. Fresh oil and the used oil with three degrading degrees (Acid value : about l, 2 and 4.5) were used in this study. The fried materials (fried batter, maitake tempura and croquette) and frying...

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Veröffentlicht in:Nihon Shokuhin Kagaku Kōgaku kaishi 2004/01/15, Vol.51(1), pp.23-27
Hauptverfasser: Hara, T. (Kobe Yamate Coll. (Japan)), Ando, M, Fujimura Ito, T, Inoue, S, Otsuka, K, Ono, Y, Okamura, Y, Shiramasa, H, Takamura, H, Takechi, T, Tsuyuguchi, S, Nakahara, M, Nakahira, M, Nishiike, T, Hayashi, Y, Fukami, Y, Fujimura, K, Matsui, M.etc
Format: Artikel
Sprache:jpn
Schlagworte:
DETERIORATION
FOOD TECHNOLOGY
OILS
PALATABILITY
POLARITY
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Zusammenfassung:A relationship between the evaluation of fried materials and the amount of polar compounds was investigated. Fresh oil and the used oil with three degrading degrees (Acid value : about l, 2 and 4.5) were used in this study. The fried materials (fried batter, maitake tempura and croquette) and frying oil itself were sensory evaluated by the Ranking Method. There were significant differences among the evaluation scores of the oils and of the fried materials prepared with different degrading oils (Kruscal-Wallis test, n=40, P
ISSN:1341-027X
1881-6681
DOI:10.3136/nskkk.51.23