Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

Abstract

Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and the trend was reported in decreasing order as PGSO-8, control (sunflower) oil, and PGSO-3.The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than that of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33–37% less oil. It was thought that this reduction would help consumers gain less amounts of calories from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels.

graphical abstract