Abstract
Differences in the various characteristics of lard for cooking were observed when heated to 160°C, with or without addition of minced raw ginger.
1. As a result of sensory test, when lard was heated with ginger, it was more palatable and less oily taste than the one which ginger was not added. And the same results were confirmed in case of sautéed rice and sautéed pork.
2. The tests on acid and iodine value, viscosity, and surface tension of the above samples were about the same results. However, the samples which are heated with ginger showed lower 2-thiobarbituric acid value, and larger emulsifying capacity than those which ginger was not added.
3. The volatile components of lard, ginger and their mixtures were compared by the method of gas-liquid chromatography. The results were clear that the heating of lard with ginger or without ginger did not show the differences in quality and quantity. Therefore, it would be assumed that the volatile components of ginger would cover that of the lard, and this phenomenon would give less oily taste on the sensory test.
