Effects of Oil Quantity, Drying Process and Fungi on Oxidative Deterioration of Coating Oil on “Tenobesomen”

Abstract

The effects of coating oil quantity, drying process and fungi on oxidative deterioration of coating oil on “Tenobesomen” (a kind of handmade vermicelli) were studied during storage at room temperature up to one year. The amount of cottonseed oil coated on vermicelli did not give any effect on its peroxide value (POV), while the acid value (AV) decreased with an increase in the oil quantity. The drying process affected somewhat on the oxidation of coating oil, i.e., POV was higher in the machine-dried vermicelli than that in the sun-dried one, while AV was lower in the machine-dried vermicelli. Application of the mycelium and metabolites of a fungus, Eurotium sp. to vermicelli decreased POV and increased AV during storage. © 1996, Japanese Society for Food Science and Technology. All rights reserved.