High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.
The effects of linolenic acid (18:3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the SBO with ultra-low-18:3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low-18:3 concentration (2.2%, LLSBO). The ULSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when the 18:3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.Paper no. J10364 in JAOCS 80, 171-176 (February 2003). KEY WORDS:Fatty acid composition, flavor stability, linolenic acid concentration, oxidative stability, soybean oil.Soybean oil (SBO) has a good nutritional profile because of its high proportion of unsaturated FA, but SBO has poor oxidative stability and is prone to flavor deterioration. The FA linolenic acid (18:3) oxidizes very quickly and is the most important precursor of flavor deterioration in 18:3-containing oils (1,2). Hydroperoxides formed by oxidation of 18:3 can break down to many undesirable flavor compounds such as 2,4-heptadienal, 2-butylfuran, 2-and/or 3-hexenal, 2-pentenal, and butanal (3).To improve oxidative stability and flavor quality, the SBO may be hydrogenated to reduce the concentration of PUFA; however, trans FA (tFA) are formed during this process. Because of health concerns over the presence of tFA in our diets (4,5), lowering the 18:3 content to a level similar to that obtained by partial hydrogenation, but without trans formation, has been an objective of plant breeders. Another advantage to producing oils needing no additional processing is that fewer processing costs should result in more profit for farmers and processors (6). Previous studies (7-9) determined that the oxidative and flavor stabilities of oils were inversely proportional to the initial 18:3 concentration. Although considerable information is available regarding the relationship between oxidative and flavor stability of SBO and 18:3 concentration, soybean breeders need more precise compositional targets to produce SBO that have good oxidative and flavor stabilities. The objective of this research was to study the effects of two low levels of 18:3 concentration (~1.0 and 2.2%) combined with TBHQ addition, temperature, and storage time on t...
Sunflower is one of the oldest oilseeds in the Americas. It is the state flower of Kansas State and constitutes a significant segment of oilseeds produced in the former Soviet Union Block. Sunflower is admired worldwide for its vibrant beauty and is an important source of food. Its oil is viewed as a healthy vegetable oil and its seeds contain a wide range of nutrients that are enjoyed as a tasty snack as well as nutritious ingredient in many foods, such as health bars, salad garnish and spreads similar to peanut butter. Sunflower is an important crop choice for US growers from the northern plains of Dakotas to Texas panhandle. The oil has very good taste and appearance. Today, there is the traditional sunflower oil, which is high in linoleic acid content that makes it excellent for both domestic and industrial use. The high linoleic acid content makes the oil unstable in industrial or institutional frying. Mid‐oleic sunflower, which contains higher oleic acid and lower level of linoleic acid than the garden variety sunflower oil is more suitable for industrial and institutional frying along with the applications such as salad oil and cooking oil. High oleic sunflower oil, that contains 80% or higher oleic acid and very low linoleic acid, is one of the most stable oils for all applications, including industrial and institutional frying, and also for industrial non‐food applications such as lubricant, as transformer oil and various other applications.
Fried foods have provided culinary delight to people worldwide for centuries. Modern day frying involves sophisticated equipment, techniques, ingredients, and packaging. This is because the industrial fried products require long shelf life for warehousing, distribution, and sale. Oil plays a great role in determining the storage stability quality of the fried product. Frying oil has been available to man in various parts of the world. Most of the time a specific oil has been selected for frying because it is locally available. Man also has moved from the crude expelled oils to refined oils as the oil technology advanced. In addition, the availability of most oils across the world has also increased due to improved transportation and storage systems developed over the years. Consumers have been exposed to the taste of products fried in different types of oil for quite sometime. Production of other than the indigenous oils has also become common where the local climate, soil conditions, and overall agronomy have been favorable to a particular type of oilseed or oil palm trees.
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