Journal of the Korean Home Economics Association 1980;18(1):25-33.
논문편 - 식생활편 : 튀김재료가 튀김기름의 변화와 튀김산물에 미치는 영향
배명숙 , 최혜미
Effect of Batter Ingredients on Changes I Frying Oil and Fried Products
Myoung Sook Bae , Hay Mie Choi
ABSTRACT
Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.
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