抄録
The thermal oxidative stability of diacylglycerol (DAG) during frying was compared to that of triacylglycerol (TAG). The fatty acid composition and tocopherol content of DAG were adjusted to approximately the same levels as those of TAG. α-Corn starch dough and pieces of absorbent cotton soaked in albumen were respectively fried in each oil at 180°C for 3 min and 3.5 min. Frying was then continued under two separate sets of conditions: 1)12 h of frying without adding fresh oil; and 2) 6 h of frying while supplying fresh oil to keep the amount of frying oil the same. The changes in COV, AV, nitrogen content, water content, viscosity and color of each oil during frying under the two sets of conditions were measured at regular intervals. Although the changes in water content, AV, nitrogen content and color of DAG were greater than those of TAG, these changes were small under the normal conditions used for home frying.
