Effect of Different Oils on Quality of Deep-fried Dough Stick
Authors: Nuntaporn Aukkanit
The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1125517Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1383
 E. Choe and D. B. Min. “Chemistry of deep-fat frying oils”, Journal of Food Science, vol. 72(5), 2007, pp. R77-R86.
 C. H. Gertz and S. Klostermann. “Analysis of acrylamide and machanisms of its formation in deep-fried products. European Journal of Lipid Science and Technology”, vol. 104, 2002, pp. 762-771.
 E. J. Pinthus, P. Weinberg and I. S. Saguy. “Criterion for oil uptake during deep-fat frying.” Journal of Food Science, vol. 58,1993, pp. 204-205.
 N. Aukkanit. “Decreasing of Oil Absorption in Vacuum Fried Mango Chips by Using Hydrocolloids”. International Journal of Agricultural and Biosystems Engineering, Vol. 1(6), 2015, pp. 205.
 A. Kita, G. Lisinska and G. Golubowska. “The effects of oils and frying temperatures on the texture and fat content of potato crisps”. Food Chemistry, vol. 102, 2007, pp. 1-5.
 S. Debnath, N. K. Rastogi, A. G. G. Krishna and B. R. Lokesh. “Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fqt frying of poori: An Indian traditional fried food”. Food and Bioproducts Processing, vol. 90, 2012, pp. 249-256.
 P. Seenam and A. Sangnark. “Production and fortification of cellulose powder prepared from corn cobs for decreasing oil uptake of Chinese dough product (Patongco). Proceeding of 50th Kasetsart University Annual Conference Agro-Industry, Bangkok, Thailand, 2012, pp. 105-112.
 AOAC. Official Methods of analysis. Association of official analytical chemist, Washington, DC. 2005.
 AACC. Approved methods of American association of cereal chemists (10th ed.). St Paul: American association of cereal chemists. 2000.
 J. B Rossell. Frying improving quality. Boca Raton, FL: CRC Press. 2001.
 G. S. Mittal. Physical properties of fried products. In Advances in deep-fat frying of foods. ed. S. Sahin and S. G. Sumnu. New York: CRC Press. 2009, pp. 115-142.