Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil
Hai-long Zhang, Meng-qing Xu, Kai Zhang, Li-juan Han, Jing Du, Wei-nong Zhang
TL;DR
Adding α-tocopherol and γ-oryzanol to rice bran oil reduces oil absorption in French fries and slows oil degradation during frying.
Contribution
This study reveals how α-tocopherol and γ-oryzanol reduce oil uptake and delay oil degradation in fried foods.
Findings
α-Tocopherol and γ-oryzanol reduced surface and surface-penetrated oil in French fries by nearly 30%.
These compounds inhibited polar material formation and delayed oil viscosity increase.
The most significant oil reduction occurred at 1000 mg α-tocopherol/kg and 10,000 mg γ-oryzanol/kg oil.
Abstract
α-Tocopherol and γ-oryzanol affect physicochemical properties of oils, while their role in frying oil uptake remains unclear. Thus, the influence of various concentrations of 0–1000 mg α-tocopherol/kg oil and 0–15,000 mg γ-oryzanol/kg oil on the oil absorption of French fries and possible mechanisms were investigated. The results demonstrated that α-tocopherol and γ-oryzanol reduced surface oil by 29.83% and surface-penetrated oil by 28.19% in the fries, compared with control sample. Furthermore, α-tocopherol and γ-oryzanol inhibited the formation of total polar materials and diglycerides, delayed the increase in oil viscosity, and influenced the porosity of French fries. Additionally, α-tocopherol and γ-oryzanol decreased the rate constants for water loss and oil absorption at the French fry-oil interface. The most significant reduction in total oil content was observed with 1000 mg…
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Taxonomy
TopicsEdible Oils Quality and Analysis · Proteins in Food Systems · Food Chemistry and Fat Analysis