Effects of contact‐dehydrating sheets on preference for fried food and deterioration of frying oil

Abstract

The purpose of this study was to investigate the effects of contact-dehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contact-dehydrating sheets at 4 • C for 1.5 h and subsequently fried at 180 • C for 3 min; those were referred to as the dehydrated samples. The same fried materials not wrapped with the contact-dehydrating sheets were referred to as the control. The frying procedure was repeated 15 times under the above conditions and the amount of frying oil was adjusted to 1000 g by addition of new oil each time. Sensory analysis showed that the dehydrated samples were preferred to the control. Acidic values, anisidine values and E values of the frying oil used for the dehydrated mackerel were significantly lower than for that used for preparing the control. These results indicate that the use of contact-dehydrating sheets for the dehydration of the frying materials was effective in both significantly increased preference for the fried food and the retardation of the deterioration of the frying oil.

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

“…Color values of fried frozen croquette samples were measured using a Mini scan XE (model 45/O-L by Hunter Association Laboratory, United States) according to the method described previously (15). Oil absorption of fried frozen croquette samples were determined according to the method described previously (18). Fried frozen croquette samples were drained to remove the oil by leaving them on a metal grid for 10 min, and then weighed (A).…”