Chemical and Sensory Characteristics of Products Fried in High‐Oleic, Low‐Linolenic Rapeseed Oil

Matthäus, Bertrand; Haase, Norbert Ulf; Unbehend, Günter

doi:10.1007/s11746-009-1410-7

Cited by 28 publications

(23 citation statements)

References 15 publications

(12 reference statements)

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“…These products are called Bnew generation fats^. These types of frying fats have superior functional properties and preferred fatty acid composition (Matthäus et al 2009;Kalogianni et al 2009). …”

Section: Introductionmentioning

confidence: 99%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined. Hydrolytic and oxidative changes in the frying media varied with oil composition and increased with frying time. The pace of oxidation in RO was three times higher than in PB. The loss of polyunsaturated fatty acids (sum of C18:2 and C18:3) after 8 h of frying was 7 % in PB and 20 % in RO. The polar fraction content was two times lower in PB, but did not exceed 25 % in either of the frying media. The predominant fraction in RO was oxidized triacylglycerols, while in PB -diacylglycerols. During frying the proportions of triacylglycerol polymers and dimers increased in both oils, reaching 32 % in RO and 23 % in PB.

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Section: Introductionmentioning

confidence: 99%

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

2015

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“…Deep‐frying is one of the oldest food preparation methods available and is still very popular around the world due to the unique sensory characteristics of the processed food products . During deep‐frying, among other thermoxidative and hydrolytic reactions take place resulting in quality deterioration of the deep‐frying oil .…”

Section: Introductionmentioning

confidence: 99%

“…Thus, these oils are less prone to oxidation, comprise a comparably low content of saturated fatty acids and trans fatty acids (TFA) and may, therefore, be an interesting deep‐fat frying fat alternative to produce healthier fried foods. Matthäus and Matthäus et al evaluated high‐oleic rapeseed oil (HORO) for the preparation of French fries, doughnuts, and potato crisps. Comparison of the oil and the deep‐fried products with results of other vegetable oils revealed good frying stability of the oils as well as good storage stability and sensory advantages of the deep‐fried products .…”

Section: Introductionmentioning

confidence: 99%

Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries

Petersen¹,

Jahreis

Busch‐Stockfisch³

et al. 2013

Euro J Lipid Sci & Tech

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The aim of the study was to evaluate volatile compounds as marker compounds for the edible oil deterioration during the production of deep-fried French fries. Additionally the sensory characteristics (taste and smell) were assessed and results were compared with the results of the volatile compound analysis. A 32-h deep-frying experiment was performed and different frying oils, namely sunflower oil (SF), high-oleic sunflower oil (HOSF), rapeseed oil (RO), high-oleic rapeseed oil (HORO), and palm olein, were subsequently analyzed for their oxidative properties by the determination of their total polar material (TPM), polymerized triglycerides (PTG), peroxide value, anisidine value, as well as the fatty acid composition. In addition, analysis of the volatile compounds derived from the thermal degradation of the frying oils was performed by means of headspace-GC/MS techniques (HS-SPME-GC/MS and DHS-GC/MS). Multivariate statistical methods (principal component analysis with VARIMAX rotation) were applied to identify sensitive volatile lipid degradation indicators, enabling a differentiation of the various frying oils of different degrees of lipid oxidation just after 3 h of deep-frying. E,E-2,4-decadienal and heptanal showed the greatest ability to differentiate between samples of various oxidative states, whereas E,E-2,4-heptadienal and E-2-decenal showed a reasonable correlation with well-known lipid oxidation parameters, e.g., values for PTG or TPM. In addition to the chemical evaluation of the frying oils, the produced French fries were evaluated in terms of their taste and smell by an advanced scientific sensory method (balanced incomplete block design). French fries produced in conventional vegetable oils (SF and RO) were differentiated earlier from those prepared in fresh reference oil compared to HOSF and HORO. The perception of the French fries prepared in HOSF was comparable to those prepared in palm olein. Therefore, high-oleic vegetable oils, especially high-oleic SF, provide a frying oils alternative for the production of deep-fried French fries, delivering low proportions of trans and saturated fatty acids.Practical applications: The combination of volatile compound analysis by headspace-GC/MS techniques with multivariate statistical methods is a sensitive tool to detect quality changes in deep-frying oils at an early stage of lipid deterioration. Evolved volatile marker compounds, e.g., E,E-2,4-heptadienal and heptanal correlated reasonably with quality parameters for the assessment of the thermal stability of frying oils, e.g., content of TPM polymerized trigylcerides. Comprehensive scientific sensory evaluations of frying oils revealed high-oleic edible oils as promising frying oil alternatives for the processing of French fries providing low proportions of trans fatty acids and saturated fatty acids. of detection; LOQ, limit of quantification; PCA, principal component analysis; PO, palm olein; PTG, polymerized triglyceride; PV, peroxide value; r, coefficient of determination; RO, rapeseed oil; SF, s...

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“…Frying is one of the most common methods of heat treatment used at home and in the restaurant. The process is fast and economical, and the frying products have special and characteristic sensory properties, such as color, flavor, and texture (Matthäus, Haase, & Unbehend, ). The oil used for frying is the medium responsible for a heat transfer between the heating element and the frying food.…”

Section: Introductionmentioning

confidence: 99%

Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

Kmiecik

Kobus‐Cisowska

Kulczyński

2018

J Americ Oil Chem Soc

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The aim of this study was to compare thermal degradation of oil, especially the composition of the polymer in a polar and nonpolar fraction of oil, used for repeated frying of fast and traditional French fries. The French fries were fried using the partially hydrogenated rapeseed oil. Fast French fries were characterized by a half shorter frying time compared to traditional ones. The frying process was done at 170 C AE 5 C in 5-l electric fryers and carried out in 15-min cycles for 48 hours. The content of thermal decomposition of triacylglycerol (TAG) in both fractions of oil was analyzed by high-performance sizeexclusion chromatography (HPSEC). In all analyzed samples, thermal decomposition products were found. However, the composition of a polar and nonpolar fraction of oil was not the same. In a nonpolar fraction, only the monomers and hydrolysis products of TAG were observed. In a polar fraction, dimers, trimers, and oligomers of TAG were also found. The shorter time of frying the fast French fries resulted in a lower total and individual polymers content in all steps of analysis compared to the oil used for frying the traditional French fries.Keywords Thermal decomposition of oil Á Polymerization of frying oil Á Rapeseed oil Á Triglyceride polymers Á Repeated frying Á Size-exclusion chromatography J Am Oil Chem Soc (2018) 95: 473-483. Fatty Acid Composition AnalysisFatty acid composition was determined according to American Oil Chemists' Society (AOCS) Official Method Ce 474 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 473-483 AE 2.87e 100.79 AE 3.26d 49.27 AE 2.58g 12.64 AE 2.58de 1.94 AE 1.61ab nd 50.03 AE 16.29b 751.60 AE 19.98f nd 40 5.12 AE 2.02bcde 38.76 AE 4.05g 104.26 AE 8.65de 57.39 AE 3.51h 13.46 AE 3.51ef 3.67 AE 1.41bc 6.76 AE 6.63a 53.20 AE 24.30b 717.38 AE 33.71de nd 48 5.46 AE 4.24bcde 50.97 AE 0.86i 115.83 AE 4.24e 55.67 AE 1.61h 13.90 AE 1.61ef 8.17 AE 4.08d 8.90 AE 9.00a 51.42 AE 1.37b 689.68 AE 11.36cd nd Values are means of six determinations AE SD. Means in the same column followed by different small letters indicate significant differences (P < 0.05). nd, not detected. 1 In all samples of nonpolar fraction, trimers and oligomers were not detected. 478 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 473-483

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Chemical and Sensory Characteristics of Products Fried in High‐Oleic, Low‐Linolenic Rapeseed Oil

Cited by 28 publications

References 15 publications

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries

Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

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