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

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.

Study on Microcapsulation of Onion Oil with Complex Coacervation and Spray Drying Method

[Objective] The aim was to study the microcapsulation of onion oil with double place separation-coacevation and spray drying. [Method] The effect of processing parameters which included the different wall material combination,the ratio between the wall material,the core material content and the feed concentration on the efficiency and yield of microencapsulated was evaluated by single factor experiments. [Result] Through orthogonal optimization experiments, the optimum condition was as follows: the ratio of Arabic gum and maltodextrin ration was 1∶1, the core content was 25%, feed composition was 18%, and the microencapsulation efficiency and yield can reach 80.7% and 95.3% respectively. [Conclusion] The microcapsulaiton of onion oil with complex coacervation spray drying method can increase membrane thickness, improve core stability and prolong shelf life of products.