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Frying Performance of No‐ trans , Low‐Linolenic Acid Soybean Oils
Author(s) -
Gerde Jose,
Hardy Connie,
Fehr Walter,
White Pamela J.
Publication year - 2007
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/s11746-007-1066-0
Subject(s) - french fries , linolenic acid , food science , flavor , chemistry , soybean oil , fatty acid , organic chemistry , linoleic acid
Two extruded‐expelled physically refined soybean oils with reduced contents of linolenic acid, ultra‐low‐ linolenic acid (ULL, 1.5%) and low‐linolenic acid (LL, 2.6%), and a extruded‐expelled physically refined control oil (control, 5.3% linolenic acid) were evaluated by frying French fries in a commercial‐like setting for 6 h day −1 during 23 days. The oils became darker, increased in yellow color at the beginning, and became redder and less green throughout the process. Free fatty acids levels were not different among the oils until day 14, after which, ULL was different from the control for the remainder of frying. The conjugated dienoic acid values were greatest in the control. Generally, ULL and LL oils had lower percentages of polar compounds than did the control, providing a frying life 2 days longer than the control and ~30% increase in frying time. A trained sensory panel evaluated the French fries on days 2, 5, and 6. Buttery and potato flavors decreased, and rancid and painty flavors increased over frying time for all products. Rancid flavor was highest in the fries from the control oil. Overall, the ULL and LL oils performed better than did the control oil and ULL tended to perform better than the LL.