Lipid oxidative stabilities of fried foods

초록

Quality of fried foods during storage is determined mainly by lipid oxidative stability. Lipid oxidative stabilities of ramyon and wheat flour based snack under different circumstances were studied by using gas chromatographic and chemical analyses. A tendency of increasing lipid oxidation was observed with storage temperature increases in ramyon during storage. However, the storage temperature effect was not high in the earlier period of storage. Antioxidants added to the frying oil exerted lowering effect on the lipid oxidation of ramyon during storage. Among antioxidants used, rosemary extracts and defatted ricebran extracts were the most effective. Addition of spinach or carrot powder to the wheat flour in making dough for fried snacks affected lipid oxidative stability of final products. Increases in the amount of spinach powder from 0 to 5, 15, and 25% resulted in lower values of conjugated diene and p-anisidine values and higher ratios of unsaturated fats to saturated fats. It was also shown that the higher the carrot powder content in the dough, the lower the conjugated diene and p-anisidine values of the lipid in final products. These indicate that the addition of spinach or carrot powder to the dough improved the lipid oxidative stabilities of fried snacks. All the results above clearly suggest that lipid oxidation of fried foods during storage is influenced by the frying oil and ingredients of fried foods as well as storage conditions.