Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)

The rheological properties, oxidative stability, and water contents of the fried dough made from corn oil with medium-chain triacylglycerols (MCT), which is a mixture of MCT and corn oil at a volume ratio of 0% (0:100), 10% (10:90), 20% (20:80) and 30% (30:70) were studied. Flour dough was fried at 140°C for 6 min in fried dough and stored in a glass bottle at 50°C in the dark for 20 days. The water contents and the decreasing rate with storage time were lower in fried dough in corn oil containing MCT than in fried dough in 100% corn oil. The concentration of hydroperoxides in fried dough increased slightly for 8 days storage and increased rapidly thereafter. The concentration of hydroperoxides and the increasing rate with storage time were lower in fried dough in corn oil containing MCT than in fried dough in 100% corn oil. The hardness decreased slightly with 20 and 30% MCT oils for 20 days. In contrast, 0 and 10% MCT oils significantly increased the hardness. Adhesion of fried dough was slight with 20 and 30% MCT oil fried dough. From these results, it is a very high functional property to deep-fry dough that has been clarified with MCT. Key words: Medium-chain triacylglycerols (MCT), fried dough, corn oil, rheological properties, oxidative stability, hydroperoxide.