NDLI: Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying

Content Provider	Springer Nature Link
Author	Przybylski, Roman Gruczynska, Eliza Aladedunye, Felix
Copyright Year	2013
Abstract	Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1–2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment.
Starting Page	1271
Ending Page	1280
Page Count	10
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	90
Issue Number	9
e-ISSN	15589331
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2013-06-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Frying stability Canola oil Soybean oil Tocopherols degradation Sensory assessment Polar components Thermo-oxidative degradation Industrial Chemistry/Chemical Engineering Biomaterials Agriculture Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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