Abstract
Studies were made on the changes in color of fresh, pre-heated and oxidized soy bean oil as effected by fried foods.
Samples of frying materials were prepared by saturating the cotton balls in starch, glucose, glycine and various types of protein suspensions.
1. It was found that the color of soy bean oil was hardly affected by frying starch suspension even though pre-heated oil was used.
2. Changes in the color of oil effected by the frying of protein suspensions were slightly greater in the pre-heated oil than the fresh oil and did not vary with the types of proteins.
3. It was observed that the clarity of the frying oil decreased when the glucose suspension was fried, but there was little noticeable changes in the tone of color.
4. The color of frying oil darkened by frying a glycine suspension and the rate of coloring by frying increased as the frying oil deteriorated by pre-heating or oxidation.
