Chemical and Sensory Characteristics of Products Fried in High-Oleic,Low-Linolenic Rapeseed Oil |
| |
Authors: | Bertrand Matthäus Norbert U Haase Günter Unbehend |
| |
Affiliation: | (1) Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Piusallee 68/76, 48147 Münster, Germany;(2) Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany |
| |
Abstract: | 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. |
| |
Keywords: | Berlin doughnuts Deep-fat frying Food quality High-oleic low-linolenic rapeseed oil Potato crisps |
本文献已被 SpringerLink 等数据库收录! |
|