Effect of Breading on the Fatty Acid Amount and Absorption of Frying Oil by Deep-fried Foods

• Published in: Eiyōgaku zasshi Vol. 60; no. 1; pp. 19 - 24
• Main Authors: Sugiyama, Sumi, Kawamoto, Eiko, Hatakeyama, Emi
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 2002
• Subjects: absorption; breaded deep-fried food; fatty acid content; frying oil
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.60.19

Although deep-fried foods have a role in our diet, many consumers have recently become more aware of restricting their consumption of fatty foods. The effect is investigated of breading on the amount of fatty acids and on the absorption of frying oil by deep-fried squid, onion and pork. The fatty acid composition was analyzed by gas chromatography. The weight loss due to deep-frying was affected more by the physical structure of the fried food than by its initial fat level. The fatty acid composition of the breaded fried foods was similar to that of the frying oil used. The absorption of frying oil by the fried foods was calculated by using the percentage of C18: 1 fatt y acid. While the increase in fatty acid amount significantly differed among the three fried foods, the amount of frying oil absorbed by each food was similar. The difference in the increase in amount of fatty acids due to frying was therefore ascribed to the efflux of lipids from the foods. We can infer from these findings that the actual effect of frying oil on the fatty acid comp osition of breaded deep-fried foods was much higher than that calculated by using the “Standard Food Composition Table”.