Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

Abstract

Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality. In the present study, the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method (GFSO-I), combination pressing method (GFSO-C) and direct addition method (GFSO-A) were investigated. The results displayed that the preparation time, the levels for the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), and the values for total polar compounds (TPC), thiobarbituric acid (TBA), K₂₃₂ and K₂₆₈ of GFSO-C were prominently low (P < 0.05), compared with that of GFSO-I and GFSO-A, while the fatty acid composition of them were similar. In the frying of Chinese Maye (tradional Chinese food, fried dough stick) at 180 °C for 30 h, the values for TPC, TBA, K₂₃₂ and K₂₆₈, polymer, viscosity and b* of GFSO-C were obviously low (P < 0.05), while the value for L* was obviously high (P < 0.05), compared with that of GFSO-I and GFSO-A. In the sensory evaluation, the flavor, taste, crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A. Consequently, GFSO-C is more suitable for cooking, and the combination pressing method is optimal for industrial production of GFSO.