Effects of hydrogenation and additives on cooking oil performance of soybean oil View Full Text


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Article Info

DATE

1985-09

AUTHORS

E. N. Frankel, K. Warner, K. J. Moulton

ABSTRACT

Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly lower odor intensity score than the unhydrogenated soybean oil (SBO). Other hydrogenated oils (Cu-0.5 and Ni-2.7) were not significantly better than SBO. Oil hydrogenated with Ni (Ni-0.4) scored poorly because of its strong “hydrogenated-paraffin” odor. The performance of all partially hydrogenated oils (2.4, 2.7 and 4.6% linolenate) was improved by adding methyl silicone (MS), but the most hydrogenated oils (0.5 and 0.4% linolenate) were not improved. Although with tertiary butyl hydroquinone (TBHQ) no improvement was obtained, with the combination of TBHQ + MS all odor scores were lower, indicating a synergistic effect. Evaluations of bread cubes after intermittent heating and frying showed that the breads fried in most hydrogenated oils (Ni-0.4, Cu-2.4 and Ni-2.7) were rated significantly better in flavor quality than breads fried in SBO. The bread cubes fried in MS-treated oils had significantly higher flavor quality scores than breads fried in SBO or SBO containing TBHQ. Dimer analyses by gel permeation chromatography and color development after heat treatments also did not correlate with sensory analyses. More... »

PAGES

1354-1358

References to SciGraph publications

  • 1971-11. Edible oil evaluation by room odor tests: A preliminary report 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
  • 1973-06. Gel permeation chromatography of heated fats 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
  • 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
  • 1984-01. Occurrence of cyclic fatty acid monomers in frying oils used for fast foods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-11. Effect of deep-fat frying on sunflower oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-09. Continuous slurry hydrogenation of soybean oil with nickel catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-03. Chemical analysis of polymerization products in abused fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-05. Continuous slurry hydrogenation of soybean oil with copper-chromite catalyst at high pressure 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
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02545957

    DOI

    http://dx.doi.org/10.1007/bf02545957

    DIMENSIONS

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