Effects of Flour Storage Conditions on the Lipid Oxidation of Fried Products during Storage in the Dark
2006
Lee, Y.S. (Inha University, Incheon, Republic of Korea) | Lee, J.Y. (Inha University, Incheon, Republic of Korea) | Choe, E.O. (Inha University, Incheon, Republic of Korea), E-mail: [email protected]
The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at 60℃ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough (2×2×0.1 cm) made with the stored flour and water was fried in soybean oil at 160℃ for 1 min. The fried products were stored at 60℃ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV).
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