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1.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with
2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed
oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either
total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar
compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at
25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported
that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than
did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then
aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions.
Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic
acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples. 相似文献
2.
Frying quality and oxidative stability of high-oleic corn oils 总被引:1,自引:3,他引:1
To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil
was evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of french-fried potatoes, prepared
in the oil, were also evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn
oil and high-oleic (80 and 90%) sunflower oils, high-oleic corn oil had significantly (P<0.05) lower total polar compound levels after 20 h of oil heating and frying at 190°C than the other oils. Fried-food flavor
intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the
high-oleic or hydrogenated oils; however, after 17.5 h of frying, the potatoes fried in normal corn oil had the lowest intensity
of fried-food flavor. Corn oil also had the highest intensities of off-odors, including acrid and burnt, in room odor tests.
High-oleic corn oil also was evaluated as a salad oil for flavor characteristics and oxidative stability. Results showed that
dry-milled high-oleic corn oil had good initial flavor quality and was significantly (P<0.05) more stable than dry-milled normal corn oil after oven storage tests at 60°C, as evaluated by flavor scores and peroxide
values. Although the high-oleic corn oil had significantly (P<0.05) better flavor and oxidative stability than corn oil after aging at 60°C, even more pronounced effects were found in
high-temperature frying tests, suggesting the advantages of high-oleic corn oil compared to normal or hydrogenated corn oils. 相似文献
3.
K. Warner P. Orr L. Parrott M. Glynn 《Journal of the American Oil Chemists' Society》1994,71(10):1117-1121
Potato chips were fried in six canola (low-erucic acid rape-seed) oils under pilot-plant process settings that represented
commercial conditions. Oil samples included an unmodified canola oil and oils with fatty acid compositions modified by mutation
breeding or hydrogenation. Chips were fried for a 2-d, 18-h cycle for each oil. Chips and oil were sampled periodically for
sensory, gas-chromatographic volatiles and chemical analyses. Unmodified canola oil produced chips with lower flavor stability
and oxidative stability than the other oils. The hydrogenated oil imparted a typical hydrogenation flavor to the chips that
slightly affected overall quality. the modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest
content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory
quality of the potato chip was only fair. The potato chip with the best flavor stability was fried in a modified/blended oil
(IMC 01-4.5/129) with 68% oleic acid, 20% linoleic acid and 3% linolenic acid. 相似文献
4.
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
5.
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
6.
Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil 总被引:4,自引:4,他引:0
Antonio Romero Carmen Cuesta Francisco J. Sánchez-Muniz 《Journal of the American Oil Chemists' Society》1998,75(2):161-167
Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO)
with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various frozen foods, with
or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid
and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes,
and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than
in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the frozen potatoes prefried in palm
oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during
the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and
the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated
fryings of frozen foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative
and hydrolytic changes in the frying oils and extended the frying life of the oils. 相似文献
7.
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
8.
Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short‐Term Deep‐Frying of French Fries
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Emília Akil Vanessa Naciuk Castelo‐Branco André Mesquita Magalhães Costa Ana Lúcia do Amaral Vendramini Verônica Calado Alexandre Guedes Torres 《Journal of the American Oil Chemists' Society》2015,92(3):409-421
We aimed at investigating oxidative stability and changes in fatty acid and tocopherol composition of extra virgin olive oil (EVOO) in comparison with refined seed oils during short‐term deep‐frying of French fries, and changes in the composition of the French fries deep‐fried in EVOO. EVOO samples from Spain, Brazil, and Portugal, and refined seed oils of soybean and sunflower were studied. Oil samples were used for deep‐frying of French fries at 180 °C, for up to 75 min of successive frying. Tocopherol and fatty acid composition were determined in fresh and spent vegetable oils. Tocopherol, fatty acid, and volatile composition (by SPME–GC–MS) were also determined in French fries deep‐fried in EVOO. Oil oxidation was monitored by peroxide, acid, and p‐anisidine values, and by Rancimat after deep‐frying. Differential scanning calorimetry (DSC) analysis was used as a proxy of the quality of the spent oils. EVOOs presented the lowest degree of oleic and linoleic acids losses, low formation of free fatty acids and carbonyl compounds, and were highly stable after deep‐frying. In addition, oleic acid, tocopherols, and flavor compounds were transferred from EVOO into the French fries. In conclusion, EVOOs were more stable than refined seed oils during short‐term deep‐frying of French fries and also contributed to enhance the nutritional value, and possibly improve the flavor, of the fries prepared in EVOO. 相似文献
9.
To determine the effects of the addition of pure tocopherols to triacylglycerols, α, γ, and δ tocopherols were added singly
and in various combinations to stripped mid-oleic sunflower oil (SMOSUN). Tortilla chips were fried in the treated oils and
then aged at ambient temperature to determine storage stability of the fried food. Frying oils were evaluated for total polar
compounds (TPC) as an indicator of oil deterioration, and they were also analyzed for retention of tocopherols. To determine
effects of tocopherols on fried-food stability, chips were evaluated for hexanal as an indicator of oxidative stability and
for odor characteristics by a trained, experienced analytical sensory panel. Oils extracted from the tortilla chips were also
analyzed for residual tocopherols. TPC were highest in the SMOSUN control with no additives followed by the SMOSUN containing
only α tocopherol. The SMOSUN oil containing γ tocopherol had the best fry life as indicated by the lowest TPC. Hexanal content
and rancid odor intensity were highest in the chips fried in the SMOSUN control and in the SMOSUN containing only α tocopherol.
The most stable tortilla chips were fried in SMOSUN containing all three (α, γ, and δ) tocopherols; however, the lowest hexanal
levels were measured when γ and δ tocopherols were added at their highest concentrations. 相似文献
10.
Qualitative and quantitative analyses of volatile compounds in fresh and aged potato chips and unused fresh and aged frying
oils showed that oxidation of oils was mainly responsible for volatile compound changes in potato chips during storage. The
lipid oxidation of potato chips was determined by measuring the peroxide value of potato chips and the amount of volatile
compounds and oxygen content in the headspace of potato chip bottles by gas chromatography. The correlation coefficients between
volatile compounds and oxygen content, volatile compounds and peroxide value, and peroxide values and oxygen content were
-0.93, 0.95 and -0.93, respectively. These high correlation coefficients indicated that volatile compound changes in potato
chips during storage were mainly due to the oxidation of oil. The lipid oxidation of potato chips during storage can be studied
by measuring oxygen content and the amount of volatile flavor compounds in the headspace. The potato chips produced in oil
containing an antioxidant tertiarybutyl hydroquinone (TBHQ) had better oxidation stability than the chips fried in oil without
TBHQ. 相似文献
11.
Raffaele Romano Nadia Manzo Laura Le Grottaglie Anella Giordano Annalisa Romano Paolo Masi 《Journal of the American Oil Chemists' Society》2013,90(7):965-975
Frying is a popular practice because of its unique sensory characteristics and low cost. The high temperature reached with this cooking method alters molecules present in the oil. The deterioration of the oil depends primarily on its chemical composition. The aim of this study was to evaluate the thermal stability of high oleic sunflower oil (HOSO), sunflower oil (SO) and mixed oil (MIX) during deep frying of French fries. Octanoic acid and unsaturated fatty acid (UFA)/saturated fatty acid (SFA) ratio showed a good correlation with total polar compounds (TPC) for all frying samples analyzed. HOSO and MIX were characterized by reduced levels of thermal degradation, while SO resulted in the highest values of oxidation products (highest TPC values). SO was also the oil more retained by the food matrix, whereas MIX was the least absorbed. HOSO and MIX, having a high oleic acid content (77.58 and 59.92 %, respectively) and a low linoleic acid content (13.42 and 25.70 %, respectively), showed the best characteristics for the frying process. 相似文献
12.
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
13.
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
14.
William E. Neff Fred Eller Kathleen Warner 《European Journal of Lipid Science and Technology》2002,104(12):785-791
To determine effects of two extraction procedures on oil compositions, tocopherols, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acids, polymers and polar components were determined in oils after extraction from potato chips by either supercritical carbon dioxide or hexane. Potato chips were fried in cottonseed oil or low linolenic acid soybean oil and sampled after 1, 10 and 20 h of oil use. Both extraction methods recovered comparable amounts of oil from the potato chips. Compositions of triacylglycerol and non‐triacylglycerol components including tocopherols, monomer, polymer, monoacylglycerol, diacylglycerol were similar for samples of chips fried in either oil except for the δ‐tocopherol data for potato chips fried in the low linolenic acid soybean oil used for 10 h of frying. There were some differences between the composition of low linolenic acid soybean oil extracted from the potato chips compared to the fryer oil at the 20 h sampling time. These results showed that the supercritical carbon dioxide extraction gave similar results to hexane extraction in yield and composition of oils from potato chips. 相似文献
15.
The importance of the frying oil as a heat-transfer medium and as a source of flavor precursors for the formation of potato
chip flavor was investigated. Potato slices were fried in palmolein or silicone fluid, and the volatile flavor compounds of
the resulting chips were isolated onto Tenax and analyzed by gas chromatography-mass spectrometry. Although the heat-transfer
coefficients of the oils did not differ significantly, their temperature profiles during frying were different, probably due
to greater turbulence on placing potato slices in palmolein, leading to more efficient heat transfer. Levels of Strecker aldehydes
and sulfides in chips fried in the two media were not significantly different, but levels of pyrazines were significantly
higher in palmolein-fried chips. Amounts of 2,4-decadienal were also significantly higher in palmolein-fried chips, but there
was no significant difference in hexanal levels between the samples. 相似文献
16.
Débora Ravelli Carla Romero Matsuoka Regina Célia Della Modesta Thais Maria Ferreira de Souza Vieira Marisa Aparecida Bismara Regitano-d’Arce 《Journal of the American Oil Chemists' Society》2010,87(5):515-520
Measurements of degradation in frying oils are mainly based on physico-chemical properties. Total polar compounds (TPC) and
free fatty acids (FFA) content in frying oils are used as a guide for discarding used oils. The purpose of this study was
to evaluate the efficacy of a sensory method in detecting degradation in soybean oils used in potato chips deep frying. The
sensory evaluation of oil samples was determined by a trained panel; after rigorous selection and training steps. Free fatty
acid, TPC and Rancimat induction period (IP) were quantified in the same samples. The proposed sensory method was sensitive
to small differences in rancidity. The selected and trained sensory panel discarded oil samples with 0.175% FFA as oleic acid,
18.92% TPC, and 0.20 h IP. According to the results achieved in this research sensorial trained panel response is sensitive
and accurate in refusing deteriorated frying oils. Besides this, soybean oil can be used for deep frying procedures and safely
discarded according to the panel response, although presenting up to 7% linolenic acid. 相似文献
17.
Polar isolates of frying oils used for frying French fries, potato chips, or French fries/tortilla chips were analyzed for
nonvolatile components by high-performance size-exclusion chromatography (HPSEC) with viscometric (VIS)/refractometric (RI)
detection. The degradation products were separated on three mixed-bed polystyrene/divinylbenzene columns with tetrahydrofuran
as eluent. Dual VIS/RI detection of the column effluent enabled simultaneous determination of analyte molecular weights (MW)
and concentrations. MW of individual components were calculated from viscosity data with the use of a universal calibration
technique. HPSEC of polar samples obtained from different oilseed lines yielded triglyceride-derived products in which the
corresponding nonvolatile components had variable MW and compositions. Elevated levels of high-MW components were correlated
with the extent of frying oil degradation to serve as indicators for frying oil stability. MW/concentration profiles of degradation
products varied notably with frying times. The distribution patterns of degradation products were markedly affected by other
frying conditions and oil varieties and therefore served as fingerprint properties of specific oils. High-oleic sunflower
oil (HOSUN) (used for frying French fries) appeared to be more stable than cottonseed oil: at 30 h, the concentrations of
the highest MW components were 0.63 vs. 0.89 mg/100 mg oil. HOSUN (used for frying French fries/tortilla chips) tended to
be more stable than sunflower oil (SUN), as the most abundant (at 30 h, 3.99 vs. 4.34 mg/100 mg oil) species were components
4 (MW=1385) and 3 (MW=2055) for HOSUN and SUN, respectively. High-oleic soybean oil (HOSBO) was notably more stable than soybean
oil: at 40 h, the concentrations of the highest MW (2980 vs. 6315) components were 0.21 vs. 4.51 mg/100 mg oil.
Presented in part at the 91st AOCS Annual Meeting & Expo, San Diego, California, April 2000. 相似文献
18.
Felix A. Aladedunye Roman Przybylski 《European Journal of Lipid Science and Technology》2011,113(12):1465-1473
The ability of selected phenolic acids to improve the frying performance of canola oil was evaluated in a frying test. The frying performance of the oil was assessed by analysis of total polar components (TPC), level of 4‐hydroxynonenal (HNE), and the rate of formation of volatile carbonyl compounds (VCC). All the tested phenolic acids; ferulic acid (FA), caffeic acid (CA), dihydrocaffeic acid (HCA), gallic acid (GA), and vanillic acid (VA) significantly increased the frying performance of canola oil triacylglycerols (CTG). At the end of the frying test, the amount of TPC in CTG was 22.9 ± 1.0% compared to a maximum of 18.8 ± 0.8% in CTG fortified with the phenolic acids. Similarly, the level of HNE was reduced by up to 45% when it was supplemented with phenolic acids. The results showed that ethyl ferulate (EF) was a better antioxidant than FA under frying conditions; HCA offered a slightly better protection than CA; and the cinnamic acid derivative, FA was better than VA, its benzoic acid analogue. A significant synergy was observed between phenolic acids and the sterol fraction isolated from canola oil. The observed synergy was attributed to the possible formation of steryl phenolates during the frying test. Practical applications: The poor thermal stability of polyunsaturated oils limits their application for prolonged frying. PUFA offer important health benefits and can improve nutritional value of fried foods. Contrary to the commonly applied synthetic antioxidants, the phenolic acids tested in this study often are part of endogenous oil components present in oilseeds and also in some oils, and are known for their positive health benefits. Thus, the simple phenolic acids, especially the cinnamic acid derivatives may be applied as potent antioxidants to protect oils during thermal processes used for food production. 相似文献
19.
Fatma Nur Arslan Huseyin Kara Hamide Filiz Ayyildiz Mustafa Topkafa Ismail Tarhan Adnan Kenar 《Journal of the American Oil Chemists' Society》2013,90(8):1179-1193
The main goal of the present study was (i) to determine the formation of degradation products in cottonseed oil (CSO) blends during deep frying process by adsorption and high performance size exclusion chromatography techniques and (ii) to evaluate the impacts of food additives on total polar (TPC) and polymeric compound (PTAG) formation using a chemometric approach. In order to prepare the frying CSO blends; ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin and sesame oils were used as additives. To determine the real impacts of additives, a quarter-fraction factorial experimental design with two levels and five factors was used. The changes in TPC and PTAG data were carefully evaluated during 10 h of frying at 170 ± 5 °C with normal distribution (ND) graphs and analyzed using a one-way analysis of variance (ANOVA), followed by Tukey’s Post-hoc test (α = 0.05). The results indicated that the increasing values for TPC and PTAG during the frying processes for all blends, TPC and PTAG contents reached maximum levels of 16.37 and 6.01 % respectively, which are below the limit values stated by official authorities for the quality assessment of frying oils. The ANOVA test results were in good agreement with ND graphs and data indicated that the impact of mixed tocopherols was significant for TPC formation, meanwhile the impact of lecithin and ascorbic palmitate × dimethylpolysiloxane were significant for PTAG formation. Thus, the present study should be considered to be a very useful guide for developing new frying oil formulations based on CSO by using food additives. 相似文献
20.
Bertrand Matthus 《European Journal of Lipid Science and Technology》2006,108(3):200-211
Changes in chemical, physical and sensory parameters of high‐oleic rapeseed oil (HORO) (NATREON?) during 72 h of deep‐fat frying of potatoes were compared with those of commonly used frying oils, palm olein (PO), high‐oleic sunflower oil (HOSO) and partially hydrogenated rapeseed oil (PHRO). In addition to the sensory evaluation of the oils and the potatoes, the content of polar compounds, oligomer triacylglycerols and free fatty acids, the oxidative stability by Rancimat, the smoke point and the anisidine value were determined. French fries obtained with HORO, PO and HOSO were still suitable for human consumption after 66 h of deep‐fat frying, while French fries fried in PHRO were inedible after 30 h. During the frying period, none of the oils exceeded the limit for the amount of polar compounds, oligomer triacylglycerols and free fatty acids recommended by the German Society of Fat Science (DGF) as criteria for rejection of used frying oils. After 72 h, the smoke point of all oils was below 150 °C, and the amount of tocopherols was reduced to 5 mg/100 g for PHRO and 15 mg/100 g for HORO and HOSO. Remarkable was the decrease of the oxidative stability of HOSO measured by Rancimat. During frying, the oxidative stability of this oil was reduced from 32 h for the fresh oil to below 1 h after 72 h of frying. Only HORO showed still an oxidative stability of more than 2 h. From the results, it can be concluded that the use of HORO for deep‐fat frying is comparable to other commonly used oils. 相似文献