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EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS
Author(s) -
FULLER G.,
GUADAGNI D. G.,
WEAVER M. L.,
NOTTER G.,
HORVAT R. J.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02028.x
Subject(s) - iodine value , oleic acid , food science , chemistry , cottonseed oil , cottonseed , safflower oil , linoleic acid , vegetable oil , edible oil , coconut oil , organic chemistry , fatty acid , biochemistry
SUMMARY– A recently introduced variety of safflower, UC‐1, produces an oil in which oleic:linoleic acid ratios of ordinary safflower oil are reversed, giving an oil with iodine value 90. This oil was compared with cottonseed oil and hydrogenated vegetable oil (HVD) for frying potato chips. After accelerated storage at ambient temperature under fluorescent light, the quality of chips fried in oleic safflower oil was ranked equal to that of chips fried in hydrogenated oil, Chips fried in either oil were more stable than those fried in cottonseed oil. Effect of propyl gallate antioxidant was negligible.