Influence of Rancid Oil on the Cooking (Part 23)

Studies on the relation between the foaming tendencies of frying oil and change of fried component

Abstract

Potato, wheat flour dough, onion, beet greens and whale meat were fried at 180°C for 3 minutes in cooking oils with different “foam extension” values.
The amounts of oil absorbed in these materials were higher with oils of large foam extension values, and in these cases vitamin C in the materials was much more decomposed than the case of oils with smaller foam extension values.
Decrease of minerals in whale meats was also remarkable in frying with oils of la rger foam extension.