Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes |
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Authors: | K Warner Christopher Dunlap |
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Affiliation: | (1) National Center for Agricultural Utilization Research, USDA, ARS, 1815 North University St., 61604 Peoria, Illinois |
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Abstract: | 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. |
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Keywords: | Expeller press flavor french-fried potatoes frying Maillard reaction products phospholipids physical refining soybean oil tocopherols |
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