Potato chip quality and frying oil stability of high oleic acid soybean oil
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. Pot...
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| Veröffentlicht in: | Journal of food science 2005-08, Vol.70 (6), p.s395-s400 |
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| creator | Warner, K Gupta, M |
| description | 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 degrees 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. |
| doi_str_mv | 10.1111/j.1365-2621.2005.tb11462.x |
| format | Article |
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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 degrees 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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.tb11462.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Cooking ; cottonseed oil ; deep fat frying ; Fat industries ; flavor ; Flavors ; Food industries ; food processing quality ; food quality ; Food science ; free fatty acids ; frying ; Fundamental and applied biological sciences. Psychology ; hexanal ; high oleic acid soybean oil ; linoleic acid ; linolenic acid ; low linoleic acid soybean oil ; oil fry life ; Oils & fats ; oleic acid ; oxidative stability ; polar compounds ; potato chips ; Potatoes ; Quality ; sensory properties ; shelf life ; Snack foods ; Soy products ; soybean oil ; volatile compounds</subject><ispartof>Journal of food science, 2005-08, Vol.70 (6), p.s395-s400</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Aug 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5055-fd88fbd4fa69383b2c4ec9e5635d72e26a68bd370647b09b5b777c0d584e62c93</citedby><cites>FETCH-LOGICAL-c5055-fd88fbd4fa69383b2c4ec9e5635d72e26a68bd370647b09b5b777c0d584e62c93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2005.tb11462.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2005.tb11462.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17036020$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Warner, K</creatorcontrib><creatorcontrib>Gupta, M</creatorcontrib><title>Potato chip quality and frying oil stability of high oleic acid soybean oil</title><title>Journal of food science</title><description>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 degrees 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.</description><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>cottonseed oil</subject><subject>deep fat frying</subject><subject>Fat industries</subject><subject>flavor</subject><subject>Flavors</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>food quality</subject><subject>Food science</subject><subject>free fatty acids</subject><subject>frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hexanal</subject><subject>high oleic acid soybean oil</subject><subject>linoleic acid</subject><subject>linolenic acid</subject><subject>low linoleic acid soybean oil</subject><subject>oil fry life</subject><subject>Oils & fats</subject><subject>oleic acid</subject><subject>oxidative stability</subject><subject>polar compounds</subject><subject>potato chips</subject><subject>Potatoes</subject><subject>Quality</subject><subject>sensory properties</subject><subject>shelf life</subject><subject>Snack foods</subject><subject>Soy products</subject><subject>soybean oil</subject><subject>volatile compounds</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhiPEJMrgN2BN4jLB3064AhU22Ca-yjTuLNuxW5cs7uxUNP8eZ6nYNb6xrPP4fY-eojhDsEL5vNlWiHBWYo5RhSFk1aARohxXhyfFAgkGS1JT9LRYQIhxmUfiWfE8pS2c3oQviqtvYVBDAGbjd-B-rzo_jED1LXBx9P0aBN-BNCjtHwbBgY1fb0DorDdAGd-CFEZtVT-BL4oTp7pkXx7v0-Lm_OPP5afy-uvF5-X769IwyFjp2rp2uqVO8YbURGNDrWks44S1AlvMFa91SwTkVGjYaKaFEAa2rKaWY9OQ0-Jszt3FcL-3aZDbsI99rpSooRQR1IgMvZ0hE0NK0Tq5i_5OxVEiKCd3cisnd3JyJyd38uhOHvLn18cGlYzqXFS98ekxQUDCIYaZezdzf3xnx_9okJfnH1Yr0rAcUc4RPg328C9Cxd-SCyKYvP1yIX_Q-vL2-2opf2X-1cw7FaRax7zWzQpDRCCCqMnWyF9T3ptv</recordid><startdate>200508</startdate><enddate>200508</enddate><creator>Warner, K</creator><creator>Gupta, M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200508</creationdate><title>Potato chip quality and frying oil stability of high oleic acid soybean oil</title><author>Warner, K ; Gupta, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5055-fd88fbd4fa69383b2c4ec9e5635d72e26a68bd370647b09b5b777c0d584e62c93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>Cooking</topic><topic>cottonseed oil</topic><topic>deep fat frying</topic><topic>Fat industries</topic><topic>flavor</topic><topic>Flavors</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>food quality</topic><topic>Food science</topic><topic>free fatty acids</topic><topic>frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hexanal</topic><topic>high oleic acid soybean oil</topic><topic>linoleic acid</topic><topic>linolenic acid</topic><topic>low linoleic acid soybean oil</topic><topic>oil fry life</topic><topic>Oils & fats</topic><topic>oleic acid</topic><topic>oxidative stability</topic><topic>polar compounds</topic><topic>potato chips</topic><topic>Potatoes</topic><topic>Quality</topic><topic>sensory properties</topic><topic>shelf life</topic><topic>Snack foods</topic><topic>Soy products</topic><topic>soybean oil</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Warner, K</creatorcontrib><creatorcontrib>Gupta, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Warner, K</au><au>Gupta, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potato chip quality and frying oil stability of high oleic acid soybean oil</atitle><jtitle>Journal of food science</jtitle><date>2005-08</date><risdate>2005</risdate><volume>70</volume><issue>6</issue><spage>s395</spage><epage>s400</epage><pages>s395-s400</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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 degrees 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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.tb11462.x</doi><tpages>1</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cooking cottonseed oil deep fat frying Fat industries flavor Flavors Food industries food processing quality food quality Food science free fatty acids frying Fundamental and applied biological sciences. Psychology hexanal high oleic acid soybean oil linoleic acid linolenic acid low linoleic acid soybean oil oil fry life Oils & fats oleic acid oxidative stability polar compounds potato chips Potatoes Quality sensory properties shelf life Snack foods Soy products soybean oil volatile compounds |
| title | Potato chip quality and frying oil stability of high oleic acid soybean oil |
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