Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

Area of Science:

• Food Science
• Materials Science

Background:

• Traditional frying oils pose health concerns due to high oil absorption and oxidation.
• Developing healthier, stable frying media is crucial for the food industry.

Purpose of the Study:

• To evaluate sunflower oil oleogels with polyglycerol stearate (PGSO) as alternative frying media for onion rings.
• To assess the impact of PGSO oleogels on physicochemical properties, thermo-rheological characteristics, and fried product quality.

Main Methods:

• Physicochemical and thermo-rheological properties of 3% and 8% PGSO oleogels were analyzed.
• Onion rings were fried in PGSO oleogels and control sunflower oil.
• Sensory quality, texture profiles, free fatty acids, and oxidation induction time were evaluated.

Main Results:

• Oleogel frying reduced oil absorption in onion rings by 33-37% compared to control sunflower oil.
• PGSO oleogels demonstrated acceptable oxidative stability and free fatty acid profiles.
• No adverse effects on L* value, aroma, crispness, or overall acceptability were observed.

Conclusions:

• Sunflower oil oleogels are a viable alternative frying medium, reducing calorie intake from fried foods.
• PGSO oleogels maintain desirable sensory and textural attributes in fried onion rings.