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Organoleptic and oxidative stability of blends of soybean and peanut oils
Author(s) -
Cowan J. C.,
Moser Helen,
List G. R.,
Evans C. D.
Publication year - 1971
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/bf02609294
Subject(s) - peanut oil , soybean oil , organoleptic , odor , food science , citric acid , taste , chemistry , cooking oil , organic chemistry , raw material , biodiesel , catalysis
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.