著者

Norihito Kishimoto Nami Takano

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.27, no.1, pp.63-68, 2021 (Released:2021-03-07)

参考文献数

36

被引用文献数

1

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During frying of food in oil, the high oil temperature allows water evaporation to occur inside the food due to the rapid heat transfer, and the evaporated water is replaced by oil. Moisture loss and oil absorption play an important role in the deep-frying process, providing a unique palatability and sensory characteristics to the food products. Rapeseed oil is often used as for frying. Extra virgin olive oil (EVOO) is also commonly used in kitchens. This study aimed to compare the moisture loss and oil absorption in French fries deep-fried in various combinations of these oils. Foods deep-fried in EVOO exhibited higher moisture loss and oil absorption than those deep-fried in rapeseed oil. Blending of EVOO with rapeseed oil enhanced moisture loss and oil absorption and also reduced the amount of acrolein formed during deep-frying. These results suggest that EVOO gives greater palatability to deep-fried foods and shows less deterioration of the frying oil than rapeseed oil.