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Fractionated Edible Beef Tallow as a Deep‐Fat Frying Medium for French Fries
Author(s) -
DeFOUW CYNTHIA L.,
ZABIK MARY E.,
GRAY J. IAN
Publication year - 1981
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.1365-2621.1981.tb04883.x
Subject(s) - french fries , tallow , food science , peroxide value , chemistry , soybean oil , deep frying , edible oil , taste
Edible beef tallow fractionated by detergent (SDS) at controlled temperatures, unfractionated tallow, blends of tallow with corn and soybean oil, and a commercial frying oil were compared as deep‐fat frying media. French fries were fried in the oil for 20 consecutive fryings. Oils were tested physically and chemically and French fries were evaluated both objectively and by a taste panel. Results showed that color of the oils became darker and viscosity, peroxide value, and refractive indices increased progressively. Sensory scores showed no significant differences (p < 0.05) in general acceptability in fries prepared with any of the oils, indicating that fractionated tallow does have potential for use as a deep‐fat frying medium.