Effect of altered fatty acid composition on soybean oil stability View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1988-04

AUTHORS

T. L. Mounts, K. Warner, G. R. List, R. Kleiman, W. R. Fehr, E. G. Hammond, J. R. Wilcox

ABSTRACT

During the last 15 years, hybridization and induced mutation breeding of soybeans have been successful in producing an altered fatty acid composition in the extracted oil. The objective of those investigations was to produce a low-linolenic acid soybena oil. Crude oils extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils. Analysis of the fatty acid composition of the three oils showed the linolenic acid content to be 3.3%, 4.2% and 4.8%. The stability of these finished oils was compared to that of oil from a soybean variety having a linolenic acid content of 7.7% and of a commercial hydrogenated-winterized soybean oil (3.0% linolenic acid). Test and control oils were evaluated by a trained sensory panel initially, after accelerated storage at 60 C and during use at 190 C in room tests. Peroxide values were determined at the time of sensory evaluation. Results indicated there was no significant difference in flavor stability during storage between test and control oils. There was no significant difference, between the oils, in peroxide development during accelerated storage. Compared to control oils, the test oils had improved overall room odor intensity scores and lacked the fishy odors of non-hydrogenated soybean oil and the hydrogenated odors of commercial cooking oil. More... »

PAGES

624-628

References to SciGraph publications

  • 1979-07. Odor considerations in the use of frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-03. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1981-07. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oil: Effect of tertiary butyl hydroquinone in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1981-01. Chemical and physical effects of processing fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1951-03. The flavor problem of soybean oil. VIII. Linolenic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-08. Flavor evaluation of natural soybean oils of high and low linolenate content in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-10. Room odor evaluation of oils and cooking fats 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
  • 1978-02. Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-11. Inheritance of low linolenic acid content of the seed oil of a mutant in Glycine max in THEORETICAL AND APPLIED GENETICS
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02540691

    DOI

    http://dx.doi.org/10.1007/bf02540691

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1039477354


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