کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564268 1330932 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying
چکیده انگلیسی
Effects of egg yolk powder added to the dough on the oxidation of frying oil and lipid of fried products were studied. Flour dough containing egg yolk at 0, 3.53, 6.73, and 9.66/100 g was fried in 180 °C sunflower oil for 1.5 min, and 55 fryings were performed. Lipid damage was determined by free fatty acids (FFA), conjugated dienoic acids (CDA), and polar compounds contents, and p-anisidine values (PAV). Phospholipid (PL) classes were determined by high performance liquid chromatography. PL was not detected in frying oil and fried products without egg yolk, while the first batch of fried products added with egg yolk at 3.53, 6.73, and 9.66 in 100 g of the dough contained total PL at 3.73, 7.93, and 8.98 mg/g, respectively. Contents of PL classes tended to increase in the products fried in the oil performing more fryings. As the number of fryings of oil increased, FFA, CDA, and polar compounds contents and PAV of frying oil increased. Addition of egg yolk to the dough significantly decreased CDA and polar compounds contents and PAV of frying oil, but it increased FFA values. Lipid of fried products showed the same tendency in CDA contents and PAV. The results clearly indicate that egg yolk powder improved the oxidative stability of frying oil during frying, possibly due to PL.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 5, June 2008, Pages 845-853
نویسندگان
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