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1.
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
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.
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
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.
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.
Abdalbasit Mariod Bertrand Matthäus K. Eichner Ismail H. Hussein 《Journal of the American Oil Chemists' Society》2006,83(6):529-538
The behavior of crude Sclerocarya birrea kernel oil (SCO) and Sorghum bug (Agonoscelis pubescens) oil (SBO) during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters,
such as content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation
(TOTOX) value. Palm olein was used for comparison. Whereas potatoes fried in SCO that had been used for 24 h of deep-frying
at 175°C were still suitable for human consumption, potatoes prepared in SBO that had been used for 6 to 12 h were not, considering
the sensory evaluation. In looking at the chemical and physical parameters, SBO exceeded the limits, after no later than 18
h of use, for the amount of polar compounds, oligomer TG, and FFA recommended by the German Society of Fat Sciences (DGF)
as criteria for the rejection of used frying oils. In contrast to SBO, SCO oil did not exceed the limits for the content of
polar compounds and oligomer TG during the frying experiment. Only the amount of FFA was exceeded; this was because the amount
of FFA at the beginning of the experiment was higher than for refined oils. The results showed that both oils were suitable
for deep-frying of potatoes, but remarkable differences in the time during which both oils produced palatable products were
found. 相似文献
7.
Nick Kalogeropoulos Fotini N. Salta Antonia Chiou Nikolaos K. Andrikopoulos 《European Journal of Lipid Science and Technology》2007,109(11):1111-1123
The formation of cis‐9,10‐epoxystearate, trans‐9,10‐epoxystearate, cis‐9,10‐epoxyoleate, cis‐12,13‐epoxyoleate, trans‐9,10‐epoxyoleate, trans‐12,13‐epoxyoleate and the co‐eluting 9‐ and 10‐ketostearates during eight successive pan‐ and deep‐frying sessions of pre‐fried potatoes in five different types of vegetable oils – namely cottonseed oil, sunflower oil, vegetable shortening, palm oil and virgin olive oil – was followed and quantified both in fried oils and in fried potatoes by GC/MS after derivatization to methyl esters. These oxidized fatty acids were present at relatively low concentrations in the fresh oils and pre‐fried potatoes while they increased linearly with frying time, reaching up to 1140.8 µg/g in virgin olive oil (VOO) and 186.9 µg/g in potatoes pan‐fried in VOO after eight pan‐frying sessions, with trans‐9,10‐epoxystearate predominating in all cases. The formation of polymerized triacylglycerols (PTG) was also quantified in frying oils by size exclusion HPLC. Pan‐frying caused higher oxidized fatty acid and PTG formation compared to deep‐frying. Epoxyoleates and PTG concentrations were increased after frying in polyunsaturated oils, while epoxystearate and 9‐ and 10‐ketostearate concentrations were increased after frying in monounsaturated oils. No specific absorption of the oxidized fatty acids by the fried potatoes seems to occur. The dietary intake of oxidized fatty acids and PTG by the consumption of fried potatoes was discussed. 相似文献
8.
Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes 总被引:1,自引:2,他引:1
To determine effects of expeller pressing/physical refining of soybean oil (SBO) on frying, studies were conducted with expeller-pressed,
physically refined, bleached, deodorized SBO (EPSBO); hexane-extracted, refined, bleached, deodorized SBO+TBHQ; and hydrogenated
SBO (HSBO). Oils contained citric acid and dimethylpolysiloxane and were used for 35 h of frying french-fried potatoes. Polar
compound levels in EPSBO were similar to SBO+TBHQ or HSBO. Flavor quality of potatoes was evaluated by trained, experienced,
analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly lower intensities of fishiness
than potatoes fried in SBO+TBHQ. Potatoes fried in HSBO were described as “hydrogenated”. Because of differences in flavor
intensities and types, potatoes prepared in EPSBO had significantly better quality scores than those fried in SBO+TBHQ or
HSBO during the first 15 h of frying. During later stages (25 and 35 h), potatoes fried in EPSBO had significantly better
quality scores than potatoes fried in HSBO. Variations in minor oil constituents may partly explain these differences. EPSBO
had less total tocopherols and phytosterols than did SBO at 0-time. During frying, TBHQ in SBO and Maillard reaction products
in EPSBO probably inhibited tocopherol loss and therefore improved quality. 相似文献
9.
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
10.
The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
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Magda Aniołowska Agnieszka Kita 《Journal of the American Oil Chemists' Society》2015,92(11-12):1621-1631
The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30‐min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC–MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono‐ and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg?1) and the lowest content of GE was found in rapeseed oil (0.8 mg kg?1). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying. 相似文献
11.
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
12.
Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein 总被引:2,自引:0,他引:2
Elham Tabee Margaretha Jägerstad Paresh C. Dutta 《Journal of the American Oil Chemists' Society》2009,86(9):885-893
The objective of this study was to compare two oils with different polyunsaturated/saturated (P/S) fatty acid ratios, refined
olive oil (P/S 0.75) and palm olein (P/S 0.25), in frying French fries. The chemical qualities of the oil residues extracted
from the French fries were assayed for five consecutive batches fried at 1-h intervals. The levels of total polar compounds,
free fatty acids, p-anisidine value and phytosterol oxidation products (POPs) were elevated in French fries fried in both oils. The level of total
polar compounds increased from 4.6 in fresh refined olive oil to 7.3% in final batches of French fries. The corresponding
figures for palm olein were 9.8–13.8%. The level of free fatty acid in fresh refined olive oil increased from 0.06 to 0.11%
in final products. These figures for palm olein were 0.04–0.13%. The p-anisidine value increased from 3.7 to 32.8 and 2.5 to 53.4 in fresh oils and in final batches of French fries in refined
olive oil and palm olein, respectively. The total amount of POPs in fresh refined olive oil increased from 5.1 to 9.6 μg/g
oil in final products. These figures were 1.9 to 5.3 μg/g oil for palm olein. 相似文献
13.
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
14.
Lirong Xu Gangcheng Wu Xin Ji Hui Zhang Qingzhe Jin Xingguo Wang 《Journal of the American Oil Chemists' Society》2021,98(6):657-671
Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep-frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high-oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma-active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)-2,4-decadienal and it increased to maximum value at 12 hours, and left the deep-fried odor in FF. Meanwhile, a significant increase in metallic off-flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food. 相似文献
15.
New legislation introduced in South Africa for the quality of used frying oils has resulted in the need to identify quicker,
more suitable methods that correlate well with results from two official methods, namely, total polymerized glycerides and
total polar components. Oil and product samples were taken at regular intervals during a commercial frying process in palm
olein. Oil samples were analyzed for a number of different quality parameters viz. tocopherol content, dielectric constant, total polymerized glycerides, total polar components, tertiary butylhydroquinone
(TBHQ) content, anisidine value, Rancimat induction period, and free fatty acid content, and the results statistically compared
to results from official methods. Oil was expressed from product stored under accelerated conditions and analyzed for the
same quality parameters. Fried product was also subjected to sensory evaluation to measure the degree of oil deterioration
and sensory preference. The frying trial was successfully executed with refined, bleached, and deodorized palm olein and the
frying oil used to a free fatty acid (FFA) content of 0.41%. Oil and product sampling were done at different FFA value levels.
Frying oil quality was verified at the onset of the trial and at regular intervals. The frying oil total polar component value
increased to approximately half of the limit set by the official regulation. This point was reached mainly due to the high
starting value of the fresh oil. Frying oil total polymerized glycerides increased from below 1% to 2.1%. This increase is
negligible when compared to the general trend for polyunsaturated oils. The alternative laboratory methods used for predicting
oil quality can be rated as follows: total tocopherol content >dielectric constant >FFA >TBHQ content >anisidine value >Rancimat
induction period. The first three methods correlated well with total polar component levels and it is recommended that the
dielectric constant and FFA measurements be applied for monitoring oil condition during frying. It is possible that viscosity
changes could be used for the monitoring of polyunsaturated frying oils. Evaluation of oil extracted from product revealed
a negligible effect of non-oil components on oil quality parameters. The same was observed when product was stored at −10°C
and at 37°C. 相似文献
16.
Nazgol Karimi Reza Esmaeilzadeh Kenari 《Journal of the American Oil Chemists' Society》2016,93(2):243-250
We investigate the efficiency of using a coating made from novel hydrocolloid basil seed gum (BSG), salep, and a mixed solution of BSG and salep as well as oil origin (canola or palm olein) to reduce oil absorption in deep‐fried potato strips. We also evaluate the coating pick up, its effect on moisture content, frying yield value of fried potatoes and flow behavior of the coating suspensions. Flow curves show that all the studied suspensions are pseudoplastic and have shear thinning characteristics. The most effective coating formulations were 0.5 % BSG and 1.5 % salep. For these formulations, maximum oil uptake reduction was 28.8 and 28.7 % for potato strips compared to uncoated samples; the increase in moisture content was 29.1 and 17.5 %, respectively. Furthermore, the increase in moisture content resulted in an increase in frying yield up to 16.62 % for 0.5 % BSG. The oil type significantly (p < 0.05) influenced oil uptake. 相似文献
17.
George Boskou Fotini N. Salta Antonia Chiou Elena Troullidou Nikolaos K. Andrikopoulos 《European Journal of Lipid Science and Technology》2006,108(2):109-115
Trans,trans‐2,4‐decadienal is a by‐product of frying oil that is also transferred to fried food. This aldehyde has been found and quantified both in frying oils and fumes generated during frying. Furthermore, it has been reported that 2,4‐decadienal has cytotoxic and genotoxic effects and promotes LDL oxidation. In the present work trans,trans‐2,4‐decadienal was detected directly in fried potatoes (french‐fries). Moreover, the influence of frying conditions (deep‐frying, pan‐frying), the oil type (olive oil, sunflower oil, cottonseed oil, palm oil and a vegetable shortening) and the degree of thermal deterioration (eight successive frying sessions without replenishment) on the production of 2,4‐decadienal in oil and potatoes was studied. The isolation of the aldehyde was performed by methanol extraction, while the identification and quantification was performed by RP‐HPLC. The quantity of trans,trans‐2,4‐decadienal produced during successive pan‐frying demonstrated a peak at the third and fourth frying session. The highest concentration of trans,trans‐2,4‐decadienal was detected in potatoes fried in sunflower oil, and the lowest in olive oil. The quantity of trans,trans‐2,4‐decadienal in fried potatoes decreased during successive deep‐frying at the seventh frying session or remained stable, except for cottonseed oil. The quantity of trans,trans‐2,4‐decadienal in fried potatoes was considered to be dependent on the oil used, on the frying process and, to a lesser extent, on the oil deterioration. In all cases tested, the highest concentration of trans,trans‐2,4‐decadienal was detected during deep‐frying. The unsaturation degree of the frying oil was considered to promote the formation of trans,trans‐2,4‐decadienal. Considering the quantity of 2,4‐decadienal found in french‐fries and in the respective frying medium, direct quantification of 2,4‐decadienal is required in order to make an estimation of intake from french‐fries. 相似文献
18.
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
19.
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
20.
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips 总被引:2,自引:0,他引:2
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein
during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for seven consecutive days in five systems were compared in
this study. The systems were RBD palm olein without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), 200
ppm butylated hydroxyanisole (BHA), 200 ppm oleoresin rosemary, and 200 ppm sage extract. Fried oil samples were analyzed
for peroxide value (PV), thiobarbituric acid (TBA) value, iodine value (IV), free fatty acid (FFA) content, polymer content,
viscosity, E1%
1 cm at 232 and 268 nm, color, fatty acid composition, and C18:2/C16:0 ratio. Sensory quality of the potato chips fried in these systems prior to storage was also evaluated. The storage stability
of fried potato chips for 14 wk at ambient temperature was also determined by means of the TBA values and sensory evaluation
for rancid odor. Generally, in the oil, oleoresin rosemary gave the lowest rate of increase of TBA value, polymer content,
viscosity, E1%
1 cm at 232 and 268 nm compared to control and three other antioxidants. The order of effectiveness (P<0.05) in inhibiting oil oxidation in RBD palm olein was oleoresin rosemary > BHA > sage extract > BHT > control. Prior to
storage, the sensory evaluation of fried potato chips for each system showed that there was no significant (P>0.05) difference in terms of flavor, odor, texture, and overall acceptability. The same order of effectiveness (P<0.05) of antioxidants was observed for storage stability study of fried potato chips by TBA values. However, there was no
significant (P > 0.05) difference in sensory evaluation for rancid odor during storage periods. 相似文献