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Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder
Author(s) -
Kim M.,
Lee J.,
Choe E.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08257.x
Subject(s) - spinach , carotenoid , food science , chemistry , pigment , soybean oil , carotene , chlorophyll , biochemistry , organic chemistry
Chlorophylls and carotenoids in dough containing added spinach powder and fried, were determined by high performance liquid chromatography and spectrophotometry, respectively. Sixty‐one batches of flour dough were fried for 1 min every 20 min in 160 °C soybean oil. Chlorophyll was not detected in the oil during frying. Carotene contents, however, increased with the number of fryings. Chlorophyll contents in the dough fried in soybean oil decreased with more fryings, while there was little difference in carotenoid contents. The results showed that only carotenoids diffused out of the dough in the previous frying could contribute to the pigment contents in the fried dough of the next batch.