Frying performance of low-linolenic acid soybean oil |
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Authors: | Carol Tompkins Edward G Perkins |
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Affiliation: | (1) Frito-Lay Inc., Plano, Texas;(2) Department of Food Science and Human Nutrition, The University of Ilinois at Urbana-Champaign, 205A Agricultural Bioprocessing Lab, 1302 W. Pennsylvania Ave., 61801 Urbana, Illinois |
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Abstract: | 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. |
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Keywords: | Chromatography deep frying lipid low linolenic acid oxidation soybean oil |
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