고추냉이가 첨가된 식용유지의 튀김 공정에서의 특성 검토

Abstract

This study investigated the utilizability of wasabi application to frying oil. Soybean oil was used for frying, and the same proportion of leaves, petioles, and rhizomes of wasabi were added at 10 mg/mL. Evaluation of the fatty acid composition of soybean oil after 10 rounds of frying revealed that cis type linoleic acid decreased from 44.84% to 2.39%, while trans type linoleic acid increased to 3.10%. For wasabi added soybean oil, cis type linoleic acid decreased from 36.90% to 2.65%, whereas trans type linoleic acid increased to 3.59% after 10 rounds of frying. The induction time (h) of soybean oil changed from 3.21 to 2.52 after frying, while that of wasabi added soybean oil changed from 2.80 to 2.33. The acid value, peroxide value, and para anisidine value changed from 0.11 to 0.79, 4.40 to 18.82, and 20.73 to 39.73 in soybean oil, respectively, while they changed from 0.39 to 0.81, 6.60 to 12.96, and 17.77 to 32.50 in wasabi added soybean oil after frying. A total of 11 volatile compounds were identified in soybean oil and wasabi added soybean oil via electronic nose analysis. Major compounds detected in soybean oil included 3-methylpentane and 2-methyl-2-propanol, while those in wasabi added soybean oil were propenal, trimeth-ylamine, and hexane. Electronic tongue analysis revealed that the repeated frying process increased sourness and umami tastes and decreased bitterness in both soybean and wasabi added soybean oil. Overall, the results of this study confirm the feasibility of adding wasabi to frying oil. ? 2018, Korean Society of Food Science and Nutrition. All rights reserved.