添加不同比例小燭樹蠟的大豆膠狀油對油炸馬鈴薯片的品質特性及氧化安定性之影響

Effect of Soybean Oil supplemented with Different Amounts of Candelilla Wax on the Quality and Oxidation Stability of Deep-fried Potato Chips

王俞婷(Yu-Ting Wang) ； 徐錫樑(Shyi-Liang Shyu)

《臺灣農業化學與食品科學》 58卷2&3期 (2020/06) Pp. 85-96

https://doi.org/10.6578/TJACFS.202006_58(2_3).0005

摘要

本研究將馬鈴薯片分別以大豆油、棕櫚油和添加不同比例（1%、5%及10%）小燭樹蠟的大豆膠狀油於180℃進行油炸。將油炸馬鈴薯片於65℃下放置12天進行加速儲藏試驗，並探討油炸馬鈴薯片品質特性及油脂的氧化安定性。C_(18:2)/C_(16:0)的比值以10%小燭樹蠟膠狀油的組別為最高。小燭樹蠟大豆膠狀油其茴香胺價、過氧化價及總氧化價皆低於大豆油的組別。油炸後的馬鈴薯片品質特性，10%小燭樹蠟膠狀油的組別有最低的含油量，大豆油組則有最高的含油量。馬鈴薯片的表面微觀結構以大豆油的組別孔隙最多，小燭樹蠟大豆膠狀油的組別相對較平整。各組別馬鈴薯片的硬度皆隨儲藏時間增加有降低的趨勢，脆度則沒有顯著差異。各組別馬鈴薯片的顏色在儲藏期間則沒有顯著的變化。感官品評的部分，膠狀油的組別在香氣、脆度和風味方面皆與棕櫚油的組別沒有顯著差異。

關鍵字

油炸 ； 馬鈴薯片 ； 小燭樹蠟 ； 膠狀油 ； 氧化安定性

並列摘要

In this study, the potato slices were deep-fried at 180°C with soybean oil, palm oil and soybean oil oleogels with different proportions (1%, 5% and 10%) of candelilla wax. Accelerated storage test were carry out of evaluate analysis and oxidation of different treatment. The quality characteristics of the deep-fried potato chips and oxidation stability of oils were also investigated. The ratio of C18:2 / C16:0 was the highest in the group of soybean oil oleogels with 10% candelilla wax. The peroxide value, anisidine value and total oxidation value of soybean oil oleogels were lower than those of soybean oil. The group of soybean oil oleogels with 10% candelilla wax showed the lowest oil content while the soybean oil group has the highest oil content. The surface microstructure of the deep-fried potato chips was the most porous in the soybean oil group, while the group of the soybean oil oleogels had a flat surface. The hardness of each group of deep-fried potato chips decreased with increasing storage time while the brittleness showed no significant difference ( p ＞ 0.05). The color of each group of deep-fried potato chips had no significant change during storage. The sensory properties between deep-fried potato chips by oleogels and palm oil were without significant difference ( p ＞ 0.05).

並列關鍵字

Deep-fry ； Potato chips ； Candelilla wax ； Oleogels ； Oxidation stability