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1.
Pilot plant-processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by
mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard
soybean oil, 3.7% for low-linolenic soybean oil and 0.4% for the hydrogenated low-linolenic soybean oil. The linolenic acid
contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding
and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel.
Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors
than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low-linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor
quality of french-fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola
oil were described by the sensory panel as fishy. 相似文献
2.
Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered
crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three
lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil
extracted from the cultivar Hardin, grown at the same time and location, and they were processed at the same time. The oil
from Hardin contained 6.5% linolenic acid. Low-linolenic acid oils showed improved flavor stability in accelerated storage
tests after 8 d in the dark at 60°C and after 8h at 7500 lux at 30°C, conditions generally considered in stress testing. Room
odor testing indicated that the low-linolenic oils showed significantly lower fishy odor after 1 h at 190°C and lower acrid/pungent
odor after 5 h. Potatoes were fried in the oils at 190°C after 5, 10 and 15 h of use. Overall flavor quality of the potatoes
fried in the low-linolenic oils was good and significantly better after all time periods than that of potatoes fried in the
standard oil. No fishy flavors were perceived with potatoes fried in the low-linolenic oils. Total volatile and polar compound
content of all heated oils increased with frying hours, with no significant differences observed. After 15 h of frying, the
free fatty acid content in all oils remained below 0.3%. Lowering the linolenic acid content of soybean oil by breeding was
particularly beneficial for improved oil quality during cooking and frying. Flavor quality of fried foods was enhanced with
these low-linolenic acid oils. 相似文献
3.
Effects of fatty acid composition of frying oils on intensities of fried-food flavor and off-flavors in potato chips and french-fried
potatoes were determined. Commercially processed cottonseed oil (CSO) and high-oleic sunflower oil (HOSUN) were blended to
produce oils with 12 to 55% linoleic acid and 16 to 78% oleic acid. Analytical sensory panels evaluated french-fried potatoes
and pilot plant-processed potato chips. Initially, both foods prepared in CSO (16% oleic/55% linoleic acid) had the highest
intensities of fried-food flavor; however, this positive flavor decreased with decreasing levels of linoleic acid. 2,4-Decadienal
in potato chips also decreased with decreasing linoleic acid in the oils. Frying oil stability, measured by total polar compounds
(TPC), and oxidative stability of potato chips, measured by volatile compounds, showed that HOSUN (78% oleic acid) produced
the lowest levels of TPC and the lowest levels of hexanal and pentanal, indicating greater frying oil stability and oxidative
stability of the food. However, fresh potato chips fried in HOSUN had the lowest intensities of fried-food flavor and lowest
overall flavor quality. Fried-food flavor intensity was the best indicator of overall flavor quality in fresh potato chips.
Volatile compounds, TPC, and oxidative stability index directly varied with increasing oleic acid, and were therefore not
directly indicative of flavor quality. No oil analysis predicted flavor stability of aged potato chips. Compositions of 16
to 42% oleic acid and 37 to 55% linoleic acid produced fresh fried-food with moderate fried food flavor intensity, good overall
flavor quality, and low to moderate TPC levels (chips only). However, in aged food or food fried in deteriorated oil, compositions
of 42 to 63% oleic and 23 to 37% linoleic provided the best flavor stability. 相似文献
4.
T. L. Mounts K. Warner G. R. List W. E. Neff R. F. Wilson 《Journal of the American Oil Chemists' Society》1994,71(5):495-499
Oil was hexane-extracted from soybeans that had been modified by hybridization breeding for low-linolenic acid (18∶3) content.
Extracted crude oils were processed to finished edible oils by laboratory simulations of commercial oil processing procedures.
Oils from three germplasm lines N83-375 (5.5% 18∶3), N89-2009 (2.9% 18∶3) and N85-2176 (1.9% 18∶3) were compared to commercial
unhydrogenated soybean salad oil with 6.2% 18∶3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18∶3) and HSBOII (<0.2%
18∶3). Low-18∶3 oils produced by hybridization showed significantly lower room odor intensity scores than the commercial soybean
salad oil and the commercial frying oils. The N85-2176 oil with an 18∶3 content below 2.0% showed no fishy odor after 10 h
at 190°C and lower burnt and acrid odors after 20 h of use when compared to the commercial oils. Flavor quality of potatoes
fried with the N85-2176 oil at 190°C after 10 and 20 h was good, and significantly better at both time periods than that of
potatoes fried in the unhydrogenated oil or in the hydrogenated oils. Flavor quality scores of potatoes fried in the N89-2009
oil (2.9% 18∶3) after 10 and 20 h was good and equal to that of potatoes fried in the HSBOI oil (4.1% 18∶3). Fishy flavors,
perceived with potatoes fried in the low-18∶3 oils, were significantly lower than those reported for potatoes fried in the
unhydrogenated control oil, and the potatoes lacked the hydrogenated flavors of potatoes fried in hydrogenated oils. These
results indicate that oils with lowered linolenic acid content produced by hybridization breeding of soybeans are potential
alternatives to hydrogenated frying oils. 相似文献
5.
Z. J. Hawrysh M. K. Erin S. S. Kim R. T. Hardin 《Journal of the American Oil Chemists' Society》1995,72(10):1123-1130
The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low-linolenate canola
(LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and
16 d (S8 and S16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic
and off-odors/flavors, except that PHC chips had the lowest characteristic and highest off-odor/flavor. All S8 chips had similar
lower (P<0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor
than did LLC chips. After S16, canola chips had the lowest (P<0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly
higher (P<0.001) characteristic odor/flavor scores than other chips. After P16 and P24, all stored tortilla chips had lower characteristic
odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected
in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value
and thep-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses
of practically stored chips did not. Peroxide values andp-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree.
Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips. 相似文献
6.
Frying performance of low-linolenic acid soybean oil 总被引:3,自引:3,他引:0
The frying performance of low-linolenic acid soybean oil from genetically modified soybeans was examined. Partially hydrogenated
and unhydrogenated low-linolenic acid soybean oils were compared to two partially hydrogenated soybean frying oils. Frying
experiments utilizing shoestring potatoes and fish nuggets were conducted. Frying oil performance was evaluated by measuring
free fatty acid content, p-anisidine value, polar compound content, soap value, maximal foam height, polymeric material content, and Lovibond red color.
The hydrogenated low-linolenic soybean oil (Hyd-LoLn) consistently had greater (P<0.05) free fatty acid content and lower p-anisidine values and polymeric material content than did the other oils. Hyd-LoLn generally was not significantly different
from the traditional oils for polar content, maximal foam height, and Lovibond red color. The low-linolenic acid soybean oil
(LoLn) tended to have lower soap values and Lovibond red color scores than did the other oils. LoLn had consistently higher
(P<0.05) p-anisidine values and polymeric material content than did the other oils, and LoLn generally was not different (P<0.05) from the traditional oils for polar content, maximal foam height, and free fatty acid. 相似文献
7.
S. L. Melton Sajida Jafar Danielle Sykes M. K. Trigiano 《Journal of the American Oil Chemists' Society》1994,71(12):1301-1308
Measurements of degradation in frying oils based on oil physical properties and volatile and nonvolatile decomposition products
were reviewed. Rapid methods by means of test kits were also considered. Factors that affect the analysis of total polar components
(TPC) in frying oils were examined. Relationships between TPC, free fatty acid (FFA) content, Food Oil Sensor readings (FOS),
color change (ΔE), oil fry life and fried-food flavor were evaluated. Flavor scores for codfish, fried in fresh and discarded
commercial frying oil blends, were dependent upon individuals in the consumer panel (n=77). Part (n=29) of the panel preferred
the flavor of fresh fat; others (n=24) didn't; the rest (n=24) had no preference. FFA, FOS and TPC were analyzed in two soybean
oils and in palm olein during a four-day period in which french fries were fried. Flavor score and volatiles of potatoes fried
on days 1 and 4 in each oil were also determined. TPC, FFA and FOS significantly increased (P<0.05) in all oils during the frying period. TPC and FFA were highest in the used palm olein, and flavor of potatoes fried
in palm olein on day 1 was less desirable than those fried in the soybean oils. Potatoes fried in day-1 oils had significantly
higher concentrations (P<0.10) of several pyrazines and aldehydes than those fried in day-4 oils.
Presented at the 84th Annual Meeting of the American Oil Chemists' Society, Anaheim, California, April 25–29, 1993. 相似文献
8.
To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils
(SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG),
ferulic acid, ethyl ferulate, and TBHQ. After frying tests with potato chips, oils were analyzed for retention of additives
and polar compounds. Chips were evaluated for hexanal and rancid odor. After 15 h frying, 71% of FMG/FDG was retained, whereas
55% of ethyl ferulate was retained. TBHQ and ferulic acid levels were 6% and <1%, respectively. Frying oils with ethyl ferulate
or TBHQ produced significantly less polar compounds than SBO with no additives. Chips fried in SBO with TBHQ or ferulic acid
had significantly lower amounts of hexanal and significantly less rancid odor after 8 d at 60°C than other samples. Oils were
also aged at 60°C, and stability was analyzed by PV, hexanal, and rancid odor. Oils with TBHQ or FMG/FDG had significantly
less peroxides and hexanal, and a lower rancid odor intensity than the control. FMG/FDG inhibited deterioration at 60°C, whereas
ethyl ferulate inhibited the formation of polar compounds in frying oil. Ferulic acid acted as an antioxidant in aged fried
food. TBHQ inhibited oil degradation at both temperatures.
Presented at the 94th AOCS Meeting & Expo, Kansas City, MO, May 4–7, 2003. 相似文献
9.
K. Warner W. E. Neff G. R. List Peter Pintauro 《Journal of the American Oil Chemists' Society》2000,77(10):1113-1118
Soybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially
with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated for triacylglycerol
(TAG) structure, stereospecific analysis, fatty acids, solid fat index, and odor attributes in room odor tests. Trans fatty acid contents were 17 and 43.5% for the commercially hydrogenated oils and 9.8% for both electrochemically hydrogenated
products. Compositional analysis of the oils showed higher levels of stearic and linoleic acids in the electrochemically hydrogenated
oils and higher oleic acid levels in the chemically hydrogenated products. TAG analysis confirmed these findings. Monoenes
were the predominant species in the commercial oils, whereas dienes and saturates were predominant components of the electrochemically
processed samples. Free fatty acid values and peroxide values were low in electrochemically hydrogenated oils, indicating
no problems from hydrolysis or oxidation during hydrogenation. The solid fat index profile of a 15∶85 blend of electrochemically
hydrogenated soybean oil (IV=90) with a liquid soybean oil was equivalent to that of a commercial stick margarine. In room
odor evaluations of oils heated at frying temperature (190°C), chemically hydrogenated soybean oils showed strong intensities
of an undesirable characteristic hydrogenation aroma (waxy, sweet, flowery, fruity, and/or crayon-like odors). However, the
electrochemically hydrogenated samples showed only weak intensities of this odor, indicating that the hydrogenation aroma/flavor
would be much less detectable in foods fried in the electrochemically hydrogenated soybean oils than in chemically hydrogenated
soybean oils. Electrochemical hydrogenation produced deodorized oils with lower levels of trans fatty acids, compositions suitable for margarines, and lower intensity levels of off-odors, including hydrogenation aroma,
when heated to 190°C than did commercially hydrogenated oil. 相似文献
10.
Roman Przybylski Eliza Gruczynska Felix Aladedunye 《Journal of the American Oil Chemists' Society》2013,90(9):1271-1280
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. 相似文献
11.
S. F. O’Keefe V. A. Wiley D. A. Knauft 《Journal of the American Oil Chemists' Society》1993,70(5):489-492
A peanut breeding line with high-oleic acid and an isogenic sister line with normal fatty acid composition were obtained.
Oil was extracted with dichloromethane and processed in the laboratory by alkali neutralization and bleaching. Fatty acid
compositions were determined by gas chromatography and application of theoretical response factors. Oils were extracted and
processed in duplicate. The oxidative stability of the oils was measured by the Schall oven test (80°C), active oxygen method
(AOM) (112°C) and by comparison of oxidation rates on thin-layer chromatography-flame ionization detector (TLC-FID) rods (100°C).
Fatty acid analysis indicated that the high-oleic line had 75.6 and 4.7% oleic and linoleic acids, respectively, compared
to 56.1 and 24.2% for the normal line. The induction times for the Schall test were 682 and 47 h for high- and normal-oleic
oils (P<0.01). The AOM induction times were 69 and 7.3 h for high and normal oils, respectively (P<0.01). The times to reach 50% loss in triglyceride area on TLC-FID were 847 and 247 min for high-oleic compared to normal-oleic
oils (P<0.01). The results indicate that high-oleic peanut oil has much greater autoxidation stability as compared to normal oil. 相似文献
12.
Mixing different proportions of high-oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method
to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola
and corn oils, blended with different proportions of HOSO to lower the respective levels of linolenate and linoleate, was
evaluated at 60°C. Oxidation was determined by two methods: peroxide value and volatiles (hexanal and propanal) by static
headspace capillary gas chromatography. Determination of hexanal and propanal in mixtures of vegetable oils provided a sensitive
index of linoleate and linolenate oxidation, respectively. Our evaluations demonstrated that all-cis oil compositions of improved oxidative stability can be formulated by blening soybean, canola and corn oils with different
proportions of HOSO. On the basis of peroxide values, a partially hydrogenated soybean oil containing 4.5% linolenate was
more stable than the mixture of soybean oil and HOSO containing 4.5% linolenate. However, on the basis of volatile analysis,
mixtures of soybean and HOSO containing 2.0 and 4.5% linolenate were equivalent or better in oxidative stability than the
hydrogenated soybean oil. Mixtures of canola oil and HOSO containing 1 and 2% linolenate had the same or better oxidative
stability than did the hydrogenated canola oil containing 1% linolenate. These studies suggest that we can obviate catalytic
hydrogenation of linolenate-containing vegetable oils by blending with HOSO.
Presented at the AOCS/JOCS joint meeting, Anaheim, CA, April 25–29, 1993. 相似文献
13.
Bertrand Matthäus Norbert U. Haase Günter Unbehend 《Journal of the American Oil Chemists' Society》2009,86(8):799-808
The effects of frying Berlin doughnuts and potato crisps in high-oleic, low-linolenic (HOLL) rapeseed oil were compared to
other commonly used oils (i.e., palm olein, high-oleic sunflower oil, or partially hydrogenated oils). The chemical parameters
characterizing the oxidative state of the products fried in HOLL were comparable to products being fried in other commonly
used oils. The sensory characteristics of potato crisps fried in HOLL rapeseed oil were satisfactory and comparable to products
fried in the other oils. Potato crisps were stable under nitrogen atmosphere for 20 weeks as measured by sensory quality scores.
However, a storage time of 16 weeks was achieved for products stored under normal atmosphere. The suitability of HOLL rapeseed
oil to improve the storage stability of Berlin doughnuts was limited. The sensory quality decreased during storage due to
the development of abnormal taste and smell. Changes in the sensory quality were comparable to the results of the partially
hydrogenated oils but worse for products fried in palm olein. Nevertheless, HOLL was a good alternative to partially hydrogenated
oils as a frying medium. 相似文献
14.
E. N. Frankel K. Warner K. J. Moulton Sr. 《Journal of the American Oil Chemists' Society》1985,62(9):1354-1358
Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives
on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that
the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly
lower odor intensity score than the unhydrogenated soybean oil (SBO). Other hydrogenated oils (Cu-0.5 and Ni-2.7) were not
significantly better than SBO. Oil hydrogenated with Ni (Ni-0.4) scored poorly because of its strong “hydrogenated-paraffin”
odor. The performance of all partially hydrogenated oils (2.4, 2.7 and 4.6% linolenate) was improved by adding methyl silicone
(MS), but the most hydrogenated oils (0.5 and 0.4% linolenate) were not improved. Although with tertiary butyl hydroquinone
(TBHQ) no improvement was obtained, with the combination of TBHQ + MS all odor scores were lower, indicating a synergistic
effect. Evaluations of bread cubes after intermittent heating and frying showed that the breads fried in most hydrogenated
oils (Ni-0.4, Cu-2.4 and Ni-2.7) were rated significantly better in flavor quality than breads fried in SBO. The bread cubes
fried in MS-treated oils had significantly higher flavor quality scores than breads fried in SBO or SBO containing TBHQ. Dimer
analyses by gel permeation chromatography and color development after heat treatments also did not correlate with sensory
analyses. 相似文献
15.
J. M. King L. K. Svendsen W. R. Fehr J. M. Narvel R. J. White 《Journal of the American Oil Chemists' Society》1998,75(12):1121-1126
Soybeans that lack or contain three lipoxygenase (LOX) isozymes, LOX-1, LOX-2, and LOX-3, were evaluated for oxidative and
flavor stability at 60°C in the dark and at 35°C in the light. Although the two types of soybeans had a similar genetic background,
there were significant differences (P≤0.01) in fatty acid percentages between the lipoxygenase-free and normal oils before and after storage at both temperatures.
The linolenic acid content of oil from LOX-free germplasm before storage averaged 7.2%, while normal lines averaged 6.6%.
The linoleic acid content after storage averaged 6.9% for LOX-free and 6.6% for normal oils. LOX-free oil was not significantly
different from normal oil in flavor, as judged by a sensory panel, or in concentrations of volatiles during storage at either
storage condition. LOX-free oil had less hexanal than normal oil before storage, but had significantly greater (P≤0.05) levels after storage for two weeks at 35°C. Peroxide values of oil from LOX-free soybeans were significantly greater
(P≤0.01) than oil from the normal soybean after storage at 60 and 35°C. LOX-free oil had significantly greater (P≤0.01) levels of α-, β-, and γ-tocopherols. In general, oil from LOX-free soybeans did not have improved flavor or oxidative
stability. Differences between the two oil types in peroxide value and in production of a few volatiles were probably a result
of the differences in initial fatty acid composition. 相似文献
16.
J. M. King L. K. Svendsen W. R. Fehr J. M. Narvel P. J. White 《Journal of the American Oil Chemists' Society》1998,75(9):1121-1126
Soybeans that lack or contain three lipoxygenase (LOX) isozymes, LOX-1, LOX-2, and LOX-3, were evaluated for oxidative and
flavor stability at 60°C in the dark and at 35°C in the light. Although the two types of soybeans had a similar genetic background,
there were significant differences (P ≤ 0.01) in fatty acid percentages between the lipoxygenase-free and normal oils before and after storage at both temperatures.
The linolenic acid content of oil from LOX-free germplasm before storage averaged 7.2%, while normal lines averaged 6.6%.
The linoleic acid content after storage averaged 6.9% for LOX-free and 6.6% for normal oils. LOX-free oil was not significantly
different from normal oil in flavor, as judged by a sensory panel, or in concentrations of volatiles during storage at either
storage condition. LOX-free oil had less hexanal than normal oil before storage, but had significantly greater (P ≤ 0.05) levels after storage for two weeks at 35°C. Peroxide values of oil from LOX-free soybeans were significantly greater
(P ≤ 0.01) than oil from the normal soybean after storage at 60 and 35°C. LOX-free oil had significantly greater (P ≤ 0.01) levels of α-, β-, and γ-tocopherols. In general, oil from LOX-free soybeans did not have improved flavor or oxidative
stability. Differences between the two oil types in peroxide value and in production of a few volatiles were probably a result
of the differences in initial fatty acid composition. 相似文献
17.
Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying 总被引:1,自引:0,他引:1
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.
Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard
of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may
also be suitable. 相似文献
18.
G. Márquez Ruiz M. Martín Polvillo N. Jorge M. V. Ruiz Méndez M. C. Dobarganes 《Journal of the American Oil Chemists' Society》1999,76(4):421-425
Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous
laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60°C for up to 30 d and
evaluated for polar compounds, polymers, peroxide value, oil stability index, and α-tocopherol content. Results obtained through
the various methods applied were consistent and indicated that the length of the induction period could not be explained only
on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. α-Tocopherol content
also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg α-tocopherol at the
starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level,
19% polar compounds, and 100 mg/kg α-tocopherol. 相似文献
19.
Xin-Qing Xu Viet Hung Tran Martin Palmer Keith White Philip Salisbury 《Journal of the American Oil Chemists' Society》1999,76(9):1091-1099
The performance of three high-oleic canola oils with different levels of linolenic acid [low-linolenic canola (LLC), medium-linolenic
canola (MLC), and high-linolenic canola (HLC)], a medium-high-oleic sunflower oil, a commercial palm olein and a commercial,
partially hydrogenated canola oil, was monitored by chemical and physical analyses and sensory evaluation during two 80-h
deep-frying trials with potato chips. Linolenic acid content was a critical factor in the deep-frying performance of the high-oleic
canola oils and was inversely related to both the sensory ranking of the food fried in the oils and the oxidative stability
of the oils (as measured by color index, free fatty acid content, and total polar compounds). LLC and sunflower oil were ranked
the best of the six oils in sensory evaluation, although LLC performed significantly better than sunflower oil in color index,
free fatty acid content, and total polar compounds. MLC was as good as palm olein in sensory evaluation, but was better than
palm olein in oxidative stability. Partially hydrogenated canola oil received the lowest scores in sensory evaluation. High-oleic
canola oil (Monola) with 2.5% linolenic acid was found to be very well suited for deep frying. 相似文献
20.
I. Petukhov L. J. Malcolmson R. Przybylski L. Armstrong 《Journal of the American Oil Chemists' Society》1999,76(8):889-896
The storage stability of potato chips fried in regular (RCO), hydrogenated (HYCO), low-linolenic (LLCO), and high-oleic (HOCO)
canola oils was compared. Potato chips were fried in each oil over a 5-d period for a total of 40 h of frying. Chips from
frying day 1 and 5 were packaged and stored at 60°C for 0, 1, 2, 4, 8, and 16 d. Lipids were extracted from the stored chips
and analyzed for peroxide values, free fatty acids (FFA), conjugated dienoic acids (CDA), and polar components. A trained
sensory panel evaluated the stored chips for odors characteristic of oxidation. Chips were also analyzed for volatile components.
Potato chips fried in RCO, LLCO and HOCO developed an intense painty odor, whereas chips fried in HYCO developed an intense
stale/musty odor by the end of the 16 d of storage. Chips fried in RCO had greater rates of accumulation of peroxides, FFA,
CDA, and polar components and developed higher levels of total volatiles over the 16 d of storage than chips fried in the
other three oils. Chips fried in HYCO had lower rates of accumulation of peroxides and CDA than chips fried in LLCO and HOCO,
and lower rates of FFA accumulation than chips fried in LLCO. Chips fried in HYCO and HOCO had the lowest amounts of total
volatiles during storage. The effect of oil degradation products on potato chip storage stability was not shown in this study
since only the chips fried in HYCO from frying day 5 exhibited a significantly greater rate of off-odor development than chips
from frying day 1, and only the chips fried in LLCO from frying day 5 had a greater rate of accumulation of volatiles than
chips from frying day 1. 相似文献