Frying stability of soybean and canola oils with modified fatty acid compositions View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1993-10

AUTHORS

K. Warner, T. L. Mounts

ABSTRACT

Pilot plant-processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard soybean oil, 3.7% for low-linolenic soybean oil and 0.4% for the hydrogenated low-linolenic soybean oil. The linolenic acid contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel. Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low-linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor quality of french-fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola oil were described by the sensory panel as fishy. More... »

PAGES

983-988

References to SciGraph publications

  • 1991-06. A comparative study of analytical methods for evaluation of soybean oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-06. Quality control in the use of deep frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-09. Effects of hydrogenation and additives on cooking oil performance of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-12. Organoleptic and oxidative stability of blends of soybean and peanut oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-12. Flavor evaluation of copper-hydrogenated soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-05. Copper-hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stability 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
  • 1988-01. Systematic evaluation of heated fats based on quantitative analytical methods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02543024

    DOI

    http://dx.doi.org/10.1007/bf02543024

    DIMENSIONS

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