出版社：Japanese Society of Nutrition and Food Science
摘要：AOM test and oven test (50°C, 10 weeks) were carried out with 29 samples of shortening for frying and spraying, and the correlation between the stability and the composition of shortening was examined. Even though there was hardly recognized any changes in acid value by oven test with all samples tested, but changes of peroxide vatue separated into two groups, the one showed no change and the other changed rapidly. As the results of AOM test, it was found that there were 9 samples which required more than 100hrs. and 6 samples which required less than 50hrs. In general, samples compounded with coconut oil system and those with low degree of unsaturation tended to prolon, g the AOM time. There were correlations between iodine value or content of unsaturated fatty acids and the AOM time or the peroxide value obtained by the oven test for 10 weeks, but the correlation coefficients with the AOM time was higher than those with the peroxide value.
