Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.
This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures.
Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan.
Jin-Kui
JK
Ma
Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan.
Han
H
Zhang
Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan.
Tomohiro
T
Tsuchiya
Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan.
Yoshinobu
Y
Akiyama
Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan jiey_chen@akita-pu.ac.jp.
Jie-Yu
JY
Chen
D029741:Brassica rapa / Q000737:chemistry; D003116:Color; D005229:Fatty Acids, Monounsaturated / Q000032:analysis / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D006358:Hot Temperature; D018384:Oxidative Stress; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D024505:Tocopherols / Q000032:analysis; D014783:Viscosity
D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D010636:Phenols; D010938:Plant Oils; D000074262:Rapeseed Oil; D024505:Tocopherols
Deep-fat frying; Kizakinonatane oil; canola oil; oxidative stability; rapeseed oil