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Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method
Author(s) -
Ravelli Débora,
Matsuoka Carla Romero,
Della Modesta Regina Célia,
Vieira Thais Maria Ferreira de Souza,
Regitanod'Arce Marisa Aparecida Bismara
Publication year - 2010
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/s11746-009-1524-y
Subject(s) - food science , soybean oil , oleic acid , linolenic acid , sensory system , chemistry , deep frying , fatty acid , mathematics , biology , biochemistry , linoleic acid , neuroscience
Measurements of degradation in frying oils are mainly based on physico‐chemical properties. Total polar compounds (TPC) and free fatty acids (FFA) content in frying oils are used as a guide for discarding used oils. The purpose of this study was to evaluate the efficacy of a sensory method in detecting degradation in soybean oils used in potato chips deep frying. The sensory evaluation of oil samples was determined by a trained panel; after rigorous selection and training steps. Free fatty acid, TPC and Rancimat induction period (IP) were quantified in the same samples. The proposed sensory method was sensitive to small differences in rancidity. The selected and trained sensory panel discarded oil samples with 0.175% FFA as oleic acid, 18.92% TPC, and 0.20 h IP. According to the results achieved in this research sensorial trained panel response is sensitive and accurate in refusing deteriorated frying oils. Besides this, soybean oil can be used for deep frying procedures and safely discarded according to the panel response, although presenting up to 7% linolenic acid.