| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-22 |
| タイトル |
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タイトル |
ジアシルグリセロール含有食用油による揚げ物調理について |
| タイトル |
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タイトル |
Deep-fry cooking of diacylglycerol-rich cooking oil |
|
言語 |
en |
| 言語 |
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|
言語 |
jpn |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.14993/00000434 |
|
ID登録タイプ |
JaLC |
| 著者 |
内山, 綾子
大野, 佳美
Uchiyama, Ayako
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| 抄録 |
|
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内容記述タイプ |
Abstract |
|
内容記述 |
Deep-frying oil properties of diacylglycerol-rich cooking oil (DG oil) were examined so as to assess the extent of thermal oxidative stability. The results obtained were compared with those of triacylglycerol-rich cooking oil (TG oil). Dehydration and oil absorption of food materials using DG oil were lower than those of TG oil. Color difference (⊿E value)of both oils increased with the number of uses, but ⊿E value of DG oil was higher than that of TG oil. Moisture content of "koromo" using DG oil was higher than that of TG oil. Carbonyl, p-anisidin and acid values of both oils increased with the number of uses. The immediate evaluation of fried foods after frying using both oils were better than those of 120 minutes' later ones. The present findings indicate that the thermal oxidation of DG oil during deep-frying is basically the same as that of TG oil. DG oil can be used for deep-frying oil in the same way as TG oil. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 51,
p. 19-25,
発行日 2004-03-31
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| ISSN |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P19-25.pdf (630.1 kB)
