Abstract
The influence of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs was examined. Two edible vegetable oils and three blends of different oleic acid and linoleic acid ratios were analyzed before and after frying, along with the rheological properties, fatty acid composition, acid value, peroxide value, and p-anisidine value. As well as the moisture content, oil content, and microstructure changes of the tofu puffs, were evaluated. The results revealed that the viscosity of all fried oils increased after short-time thermal exposure, while the acid value, peroxide value, and p-anisidine value also increased. The blend oil, with an oleic acid and linoleic acid ratio of 1:1, demonstrated good oxidation stability and low viscosity. The tofu puffs fried with this blend oil had lower oil content and weak adhesion, attributed to their microstructure. The development of special frying oil with good stability based on fatty acid composition provides a theoretical basis for the production of low-oil frying food.
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