An introduction to a study on fried foods published in June 2020.
I love fried food!
I always make fried food at home!
I get an upset stomach when I eat fried food.
I want anyone who loves fried food to see this article!
●As the viscosity of the oil goes down, fried foods are less likely to absorb oil.
We recommend high oleic sunflower oil.
●Frying at a higher temperature than at a lower temperature will absorb more oil.
This is a surprise, right?
●The porous filling absorbs a lot of oil.
You know about this, right?
↓This is the paper I’m introducing here.
“The eﬀect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM”
Dan Yang, et al. Food Chemistry:X ,7,100095(2020).The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEMThe oil absorption behavior of food during deep-frying greatly affects the quality of the final fried food. However, the research on oil absorption la…
What is the point of this paper?
●This is focused on the type of frying oil.
A number of similar studies on oil absorption in fried foods have been reported.
But those were reports about oil degradation and ingredients.
There has been no research on the type of frying oil!
Actually, I didn’t find anything about this when I searched for it.
So I will introduce the relationship between oil absorption and the type of frying oil.
Relationship between Viscosity of Frying Oil and Oil Absorption
As the viscosity of the oil increases,
the fryer will contain more oil！
You can imagine this, right?
And the less viscous oils are Unsaturated fatty acids!
It’s an oil found in fish.
On the other hand,
The oil in butter is a saturated fatty acid!
Obviously, unsaturated fatty acids have a lower viscosity than saturated fatty acids.
The most popular unsaturated fatty acids are linoleic acid and oleic acid.
You should use an oil that is high in these two ingredients as a frying oil.
In this report,
The best one was high oleic sunflower oil.
The worst one was soybean oil.
Relationship between Frying temperature and Oil absorption
In this report,
As the frying temperature increases, the oil absorption rate decreases.
Oil should be less viscous at higher temperatures.
This is contradictory, right？ Arinsu～ありんす～
There are some reports that the higher the temperature, the less it’s absorbed!
According to the report,
The higher the temperature, the more water is released.
oil gets into the void created by water loss.
By the way,
If you keep the water content of your food low, the food is less likely to absorb the oil.
This paper has electron microscope (SEM) pictures of before and after frying the food!
That’s page 8!
Foods that are fried at 180 degrees Celsius rather than 140 degrees Celsius have a more complex surface structure.
I love fried food.
●Food is less likely to absorb oil when using low viscosity oils(Unsaturated fatty acids).
I recommend high oleic sunflower oil.
● Food absorbs a lot of oil when it’s fried at high temperatures.
I’m on a diet and I can’t eat fried food.
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