Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder

ABSTRACT Chlorophylls and carotenoids in dough containing added spinach powder and fried, were determined by high performance liquid chromatography and spectrophotometry, respectively. Sixty-one batches of flour dough were fried for 1 min every 20 min in 160 °C soybean oil. Chlorophyll was not detected in the oil during frying. Carotene contents, however, increased with the number of fryings. Chlorophyll contents in the dough fried in soybean oil decreased with more fryings, while there was little difference in carotenoid contents. The results showed that only carotenoids diffused out of the dough in the previous frying could contribute to the pigment contents in the fried dough of the next batch.