Organoleptic and oxidative stability of blends of soybean and peanut oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1971-12

AUTHORS

J. C. Cowan, Helen Moser, G. R. List, C. D. Evans

ABSTRACT

A table oil or a salad and cooking oil must serve both as an oil for salad dressings and for cooking potatoes in a deep-fat fryer. Blends of peanut and unhydrogenated soybean oil that have been treated with a metal inactivating agent such as citric acid were scored fairly high by a research taste panel after aging for 4 or 8 days at 60 C. Heating the samples to frying temperature resulted in significantly higher room odor scores for peanut oil than for the blends. Blends of hydrogenated or hydrogenated-winterized soybean oil with peanut oil were generally scored about equal to peanut oil in room odor tests. Potatoes fried in these oils were generally given comparable and not significantly different scores. More... »

PAGES

835-839

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02609294

DOI

http://dx.doi.org/10.1007/bf02609294

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1044372776


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