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염초애,권혜순 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60∼90 is better than normal soybean oil as deep-frying oil.
김건희,염초애,권혜순 숙명여자대학교 생활과학연구소 1993 生活科學硏究誌 Vol.8 No.-
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried yackwa with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 12 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 87 and 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for acid value and anisidine value. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 63 is better than normal soybean oil as deep-frying oil.