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| Content Provider | Springer Nature Link |
|---|---|
| Author | Warner, K. Fehr, Walter |
| Copyright Year | 2008 |
| Abstract | To determine the frying stability of mid-oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to 4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO. |
| Starting Page | 945 |
| Ending Page | 951 |
| Page Count | 7 |
| File Format | |
| ISSN | 0003021X |
| Journal | Journal of the American Oil Chemists' Society |
| Volume Number | 85 |
| Issue Number | 10 |
| e-ISSN | 15589331 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2008-08-05 |
| Publisher Place | Berlin, Heidelberg |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Flavor Fried food Frying Hexanal Linolenic acid Ultra low linolenic acid soybean oil Mid-oleic soybean oil Oxidation Polar compounds Sensory Soybean oil Stability Tortilla chips Biotechnology Food Science Agriculture Biomaterials Industrial Chemistry/Chemical Engineering |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Chemical Engineering |
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