Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying

Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modi...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2013, Vol.90 (9), p.1271-1280
Hauptverfasser:	Przybylski, Roman, Gruczynska, Eliza, Aladedunye, Felix
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biomaterials Biotechnology canola Canola oil Carbonyl compounds Chemistry Chemistry and Materials Science chickens color Comparative studies Cooking fatty acid composition Fatty acids fish Food Science free fatty acids French fries fried foods frying Frying stability half life hydrogenated oils hydrogenation Industrial Chemistry/Chemical Engineering linolenic acid Original Paper Polar components Sensory assessment shortenings Soybean oil Soybeans Thermo‐oxidative degradation Tocopherols degradation Vegetable oils
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