Low-linolenic acid soybean oil—Alternatives to frying oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1994-05

AUTHORS

T. L. Mounts, K. Warner, G. R. List, W. E. Neff, R. F. Wilson

ABSTRACT

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. More... »

PAGES

495-499

References to SciGraph publications

  • 1979-07. Odor considerations in the use of frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-02. Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-04. Effect of altered fatty acid composition on soybean oil stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-04. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-10. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-02. Performance evaluation of hexane-extracted oils from genetically modified soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-02. Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1993-02. Photooxidation of soybean oils as affected by triacylglycerol composition and structure in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-05. The kinetics of the autoxidation of polyunsaturated fatty acids in LIPIDS
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02540660

    DOI

    http://dx.doi.org/10.1007/bf02540660

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1019967847


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