Premium
Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns
Author(s) -
Soheili Kambiz C.,
Tippayawat Preeyanooch,
Artz William E.
Publication year - 2002
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/s11746-002-0627-y
Subject(s) - hexanal , chemistry , soybean oil , chromatography , linolenic acid , food science , fatty acid , organic chemistry , linoleic acid
Hash browns (HB) were fried (Teflon‐coated pan, ∼180°C) with low‐linolenic acid (LL‐SBO) and creamy partially hydrogenated soybean oils (PH‐SBO). High‐performance size‐exclusion chromatography of the oil extracted before heating indicated a relatively low polymer content (LL‐SBO, 3.8%; PH‐SBO, 1.6%), although the oil remaining in the pan after frying had a much greater polymer content (38.8%, LL‐SBO; 17.5%, PH‐SBO). The percentage of altered TAG in the LL‐SBO sample (extracted from HB) was 34.4% after frying, whereas the PH‐SBO had 33.2% altered TAG (as determined by supercritical fluid chromatography). In the LL‐SBO pan‐fried HB samples (not the extracted oil), 2‐pentanone, hexanal, 2‐hexenal, trans ‐2‐heptenal, 2‐pentylfuran, and trans ‐2‐octenal were found, whereas the major volatile compounds in the HB fried with PH‐SBO included hexanal, trans ‐2‐hexenal, and trans ‐2‐heptenal. Hexanal was the most abundant volatile compound in both HB samples (LL‐SBO, 2.7 ppm; PH‐SBO, 0.3 ppm). There were significant differences in the polymer content, hexanal content, p ‐anisidine values, and Foodoil sensor readings between LL‐SBO and PH‐SBO ( P <0.05). The PH‐SBO sample was more stable than the LL‐SBO sample. Moreover, the LL‐SBO oil sample in the pan after frying had the greater increase in polymer content.