Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 5, 2006, Pages 435-441

  Warner, K ^a   Dunlap, Christopher ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Expeller press; Flavor; French fried potatoes; Frying; Maillard reaction products; Phospholipids; Physical refining; Soybean oil; Tocopherols

Indexed keywords

EXPELLER PRESS; FRENCH-FRIED POTATOES; FRYING; MAILLARD REACTION PRODUCTS; PHYSICAL REFINING; SOYBEAN OILS; TOCOPHEROLS;

ALCOHOLS; ANTIOXIDANTS; CARBOXYLIC ACIDS; FLAVORS; FOOD PRODUCTS; PHOSPHOLIPIDS; REACTION KINETICS; REFINING; STABILITY;

OILS AND FATS;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 33745638568     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1223-x     Document Type: Article

References (24)

1. Wang, T., and L.A. Johnson, Survey of Soybean Oil and Meal Qualities Produced by Different Processes, J. Am. Oil Chem. Soc. 75:311-318 (2001).
2. Wang, T., and L.A. Johnson, Natural Refining of Extruded-Expelled Soybean Oils Having Various Fatty Acid Compositions, J. Am. Oil Chem. Soc. Ibid. 78:461-464 (2001).
3. Hill, S., Studies on the Qualities of Soybean Oil: Extraction Methods, Soybean Type, and Soybean Stability, Ph.D. Thesis, University of Illinois, Urbana,1992.
4. Nelson, A.I., W.B. Weijerantne, S.W. Yeh, T.M. Wei, and L.S. Wei, Dry Extrusion as an Aid to Mechanical Expelling of Oil from Soybeans, J. Am. Oil Chem. Soc. 64:1341-1347 (1987).
5. Rao, S.K., and W.E. Artz, Effect of Extrusion on Lipid Oxidation, J. Am. Oil Chem. Soc. Ibid. 54:1580-1583 (1989).
6. Watkins, C., The Mystery of the Longer-Life Frying Oil, inform 16:69-72 (2005).
7. Ramadan, M.F., L.W. Kroh, and J.-T. Morsel, Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions, J, Agric. Food Chem. 51:6961-6969 (2003).
8. Namiki, M., Y. Fukuda, Y. Takei, K. Namiki, Y. Koizumi, and M. Namiki, Changes in Functional Factors of Sesame Seed and Oil During Various Types of Processing. ACS Symposium Series 816:85-104 (2002).
9. Hidalgo, F.J., F. Nogales, and R. Zamora, Effect of the Pyrrole Polymerization Mechanism on the Antioxidative Activity of Nonenzymatic Browning Reactions, J. Agric. Food Chem. 51:5703-5708 (2003).
10. Friedman, M., Food Browning and Its Prevention: An Overview, J. Agric. Food Chem. Ibid. 44:631-653 (1996).
11. Manzocco, L., S. Calligaris, D. Mastrocola, M.C. Nicoli, and C.R. Lerici, Review of Non-Enzymatic Browning and Antioxidant Capacity in Processed Foods, Trends Food Sci. Technol. 11:340-346 (2000).
12. Hidalgo, F.J., F. Nogales, and R. Zamora, Changes Produced in the Antioxidative Activity of Phospholipids as a Consequence of Their Oxidation, J. Agric. Food Chem. 53:659-662 (2005).
13. Official Methods and Recommended Practices of the AOCS, 5th edn., AOCS Press, Champaign, 1997.
14. Vlahakis, C., and J. Hazebroek, Phytosterol Accumulation in Canola, Sunflower, and Soybean Oils: Effects of Genetics, Planting Location, and Temperature, J. Am. Oil Chem. Soc. 77:49-53 (2000).
15. Mounts, T.L., S.L. Abidi, and K.A. Rennick, Effect of Genetic Modification on the Content and Composition of Bioactive Constituents in Soybean Oil, J. Am. Oil Chem. Soc. Ibid. 73:581-586 (1996.).
16. Park, C.K., and D.H. Kirn, Relationship Between Fluorescence and Antioxidant Activity of Ethanol Extracts of Maillard Browning Mixture, J. Am. Oil Chem. Soc. Ibid. 60:98-102 (1983).
17. Leclére, J., and I. Birlouez-Aragon, The Fluorescence of Advanced Maillard Products Is a Good Indicator of Lysine Dam- age During the Maillard Reaction, J. Agric. Food Chem. 49:4682-687 (2001).
18. Warner, K., Sensory Evaluation of Oils and Fat-containing Foods, in Methods to Assess Quality and Stability of Oils and Fat-containing Foods, edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995, pp. 49-75.
19. Snedecor, G.W., Statistical Methods, 5th edn., Iowa State University Press, Ames, IA, 1956.
20. Frankel, E.N., Lipid Oxidation, Oily Press, Dundee, Scotland, 1998, p. 198.
21. Birlouez-Aragon, I., A. Metais, M. Nicolas, N. Marchond, J. Grenier, and D. Calvo, A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk, Int. Dairy J. 5:771-777 (1998).
22. Lingnert, H., and C.E. Eriksson, Antioxidative Maillard Reaction Products I. Products from Sugars and Free Amino Acids, Prog. Food Nutr. Sci.:453-466 (1981).
23. Zamora, R., C. Olmo, J.L. Navarro, and F.J. Hidalgo, Contribution of Phospholipid Pyrrolization to the Color Reversion Produced During Deodorization of Poorly Degummed Vegetable Oils, J. Agric. Food Chem. 52:4166-4171 (2004).
24. Smouse, T.H., Flavor Reversion of Soybean Oil, in Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, 1985, pp. 85-116.