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Performance evaluation of hexane‐extracted oils from genetically modified soybeans
Author(s) -
Mounts T. L.,
Warner K.,
List G. R.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541550
Subject(s) - odor , linolenic acid , food science , flavor , chemistry , soybean oil , hexane , fatty acid , chromatography , linoleic acid , biochemistry , organic chemistry
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.