Performance evaluation of hexane-extracted oils from genetically modified soybeans View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1994-02

AUTHORS

T. L. Mounts, K. Warner, G. R. List

ABSTRACT

Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil extracted from the cultivar Hardin, grown at the same time and location, and they were processed at the same time. The oil from Hardin contained 6.5% linolenic acid. Low-linolenic acid oils showed improved flavor stability in accelerated storage tests after 8 d in the dark at 60°C and after 8h at 7500 lux at 30°C, conditions generally considered in stress testing. Room odor testing indicated that the low-linolenic oils showed significantly lower fishy odor after 1 h at 190°C and lower acrid/pungent odor after 5 h. Potatoes were fried in the oils at 190°C after 5, 10 and 15 h of use. Overall flavor quality of the potatoes fried in the low-linolenic oils was good and significantly better after all time periods than that of potatoes fried in the standard oil. No fishy flavors were perceived with potatoes fried in the low-linolenic oils. Total volatile and polar compound content of all heated oils increased with frying hours, with no significant differences observed. After 15 h of frying, the free fatty acid content in all oils remained below 0.3%. Lowering the linolenic acid content of soybean oil by breeding was particularly beneficial for improved oil quality during cooking and frying. Flavor quality of fried foods was enhanced with these low-linolenic acid oils. More... »

PAGES

157-161

References to SciGraph publications

  • 1987-02. Effects of β-carotene on light stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1979-07. Odor considerations in the use of frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1981-03. Measurements of frying fat deterioration: A brief review 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
  • 1992-06. High-temperature stability of soybean oils with altered fatty acid compositions 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
  • 1992-06. Oxidative stability of soybean oils with altered fatty acid compositions 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
  • 1979-11. A review of soybean oil reversion flavor in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02541550

    DOI

    http://dx.doi.org/10.1007/bf02541550

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1016849948


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