橄榄油与橄榄油基二酯油煎炸薯条 品质差异分析Quality difference of French fries fried in olive oil and olive-based diacylglycerol oil

甘油二酯（DAG）作为一种低热值的功能性脂质，因其特殊的理化性质和生理功能被广泛应用于食品体系中。为了考察DAG油作为煎炸油的可行性，以橄榄油基二酯油(ODO，82.3%)和橄榄油(OO，92.43%)煎炸薯条，对比研究两种油煎炸后的薯条在水分含量、质构、油含量、色泽、淀粉糊化度以及体外模拟消化淀粉水解率等方面的差异，并用扫描电子显微镜观察消化过程中薯条表面的微观形态变化,最后对两种油煎炸的薯条进行感官评价。结果表明： ODO煎炸薯条的水分含量（57.07%）、油含量（28.15%）、淀粉糊化度（90.7%）、体外模拟消化淀粉水解率（63.02%）分别高于OO煎炸薯条的水分含量（49.93%）、油含量（25.74%）、淀粉糊化度（88.3%）和体外模拟消化淀粉水解率（53.47%）；在质构和色泽上，与OO煎炸薯条相比，ODO煎炸薯条具有更高的脆度、更低的硬度及更好的色泽；从微观形态看，ODO煎炸薯条外表面淀粉颗粒的收缩、分散和变形更明显，经体外模拟消化后，OO和ODO煎炸薯条均发生了较大的细胞破裂，其中ODO煎炸薯条显微结构破坏更严重；OO和ODO煎炸薯条在口感、外观、风味、油腻性、脆度、硬度和整体接受度方面不存在显著差异。总体说来，ODO能够在一定程度上改善薯条品质，具有作为煎炸油的潜力。Diacylglycerol (DAG), as a functional lipid with low calorific value, is widely used in food system because of its special physicochemical properties and physiological functions. In order to investigate the feasibility of DAG oil as frying oil, French fries were fried with olive-based diacylglycerol oil (ODO,82.3%) and olive oil (OO,9243%), and the differences in moisture content, oil content, color, texture, starch gelatinization rate and starch hydrolysis rate in vitro simulated digestion of French fries were studied. In addition, the surface micromorphology changes of French fries during digestion were observed by scanning electron microscope (SEM). Finally, sensory evaluation of two kinds of French fries was carried out. The results showed that the moisture content (57.07%), oil content (28.15%), starch gelatinization rate (90.7%) and starch hydrolysis rate in vitro simulated digestion(63.02%) of French fries fried in ODO were higher than those in OO(49.93% moisture content, 25.74% oil content, 88.3% starch gelatinization rate, and 53.47% starch hydrolysis rate in vitro simulated digestion). As for color and texture, French fries fried in ODO possessed higher crispness, lower hardness and better color compared with that in OO. The microscopic morphology showed that the shrinkage, distraction and deformation of the starch granules on the outer surface of French fries fried in ODO were more obvious. After in vitro digestion, large cell rupture occurred in both OO and ODO French fries, and French fries fried in ODO had more serious damage to the microstructure. There were no obvious differences in mouthfeel, appearance, flavor, oilyness, crispness, hardness and overall acceptability between OO and ODO French fries. In general, ODO can improve the quality of French fries to a certain extent, so ODO has potential for application in frying.