Study On The Frying Performance Of High Oleic Rapeseed Oil And Formula Oil

In this paper,palm oil,soybean oil,high oleic acid rapeseed oil and high erucic acid rapeseed oil were used as frying oil,and potato strips were used as a frying dish.Continuous high-temperature frying experiments were conducted at 180°C for 18 h,and the quality index of frying oil sample was measured.The quality change and frying stability of high oleic acid rapeseed oil during potato frying were studied,comparing with the common vegetable oil.The results showed that after 18 h of continuous frying,the acid value of high oleic acid rapeseed oil increased from 0.07mg/g to 0.31mg/g,the polar component increased from 7.0% to 30.0%,and the peroxide value increased from 1.69 mmol/kg to 7.17mmol/kg.According to "GB7102.1-2003 Hygienic Standards for Edible Vegetable Oil Frying",the acid value of high oleic acid rapeseed oil after continuous frying for 18 h still under the limit of5mg/g,and the polar component exceeded 27% after 16 h.The average oil content of fried potatoes was 4.3%.After frying,the acid value of soybean oil,palm oil,and canola oil increased from 0.45 mg/g,0.33 mg/g,and 0.14 mg/g to 1.00 mg/g,1.60 mg/g and2.01 mg/kg,respectively;the polar component of soybean oil,palm oil,and canola oil increased from 1.0%,8.0%,5.5% to 30.0%,32.5%,31.5%respectively;and the peroxide value of soybean oil,palm oil,and canola oil increased from 2.60mmol/kg,0.80mmol/kg and 1.22mmol/kg to 2.40mmol/kg,3.10mmol/kg and 3.66mmol/kg,respectively.Compared with soybean oil and palm oil fried potatoes,high oleic acid rapeseed oil fried potatoes had better sensory effects and lower oil content.High oleic vegetable oil had better frying stability than traditional vegetable oils.The frying stability was as follows: high-oleic rapeseed oil > palm oil > soybean oil.Frying performance of high oleic acid rapeseed oil were also evaluated by frying starch based ingredients(potato strips),meat ingredients(chicken fillet)and high moisture content ingredients(tofu)at the same frying conditions.The results showed that during the 18 h continuously frying of potatoes by high oleic acid rapeseed oil,the total polar components,acid value,peroxide value and iodine value of frying oil changed from 7.0%,0.07mg/g,1.69mmol/kg and 110.75g/100 g to 32.5%,0.31mg/g,7.17mmol/kg and 103.29g/100 g respectively;significant correlations were observed between the indexes(P<0.05),the correlation coefficient was greater than 0.88.During the 18 h continuously frying of chicken fillet by high oleic acid rapeseed oil,the total polar components of frying oil,acid value,peroxide value and iodine value changed from 7.0%,0.07mg/g,1.69mmol/kg and 110.75g/100 g to 30%,0.28mg/g,6.50mmol/kg,and 104.88g/100 g respectively;significant correlation was also existed between the indexes(P<0.05),the correlation coefficient was greater than 0.83.During the 18 h continuously frying of tofu by high oleic acid rapeseed oil,the total polar components of frying oil,acid value,peroxide value and iodine value changed from 7.0%,0.07mg/g,1.69mmol/kg and 110.75g/100 g to 18%,0.25mg/g,5.16mmol/kg and 108.77g/100grespectively;significant correlation was observed between these indexes(P<0.05),the correlation coefficient is greater than 0.72.The above results suggested that the high oleic acid rapeseed oil had better frying stability for tofu than chicken and potatoes.It can be inferred that high oleic acid rapeseed oil had better frying stability for food materials with high moisture content.Fatty acid composition of high oleic acid rapeseed oil changed during the frying,the percentages of total saturated fatty acids and total monounsaturated fatty acids of the three oil samples increased relatively after frying,and the percentages of total polyunsaturated fatty acids reduced due to the oxidative cleavage reactions and isomerization reactions,.After deep frying,the saturated acid in frying oil increased,and the polyunsaturated acid decreased,and C18:2 decreased more.The percentage of total trans fatty acids increased.Significant correlations were observed between the saturated fatty acids,unsaturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids during the frying process of potatoes,chicken fillet and tofu by high oleic acid rapeseed oil respectively(P< 0.05).The type of fried food could also affect the quality of frying oil.Considering the frying properties and fatty acid composition of different oils and the final product quality requirements,high oleic acid rapeseed oil was chose as base oil,and cottonseed oil,palm oil,etc.were added to obtain formula oil with oleic acid content higher than 45%,linolenic acid content lower than 4%,and polyunsaturated fatty acid content lower than 30%.The physicochemical properties of the formula frying oil all met the standards requirements of edible vegetable oil.The frying stability of the formula oil was good,the fatty acid composition was more reasonable,and the flavor of fried food was better.During the frying process,more endogenous beneficial ingredients were retained,the hazard content was well controlled.and the oil consumption was effectively reduced.A frying oil formula using high oleic acid rapeseed oil as base oil was obatained through preliminary experiments and equation operation.The study provided a wider choice and instruction for frying oil development.This research will be of great significance to improve the food safety and ensure the health of consumers.