Frying performance of no-trans, low-linolenic acid soybean oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 6, 2007, Pages 557-563

  Gerde, Jose ^a   Hardy, Connie ^a   Fehr, Walter ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Extruded expelled oil; French fries; Frying; Oil stability; Physical refining; Sensory evaluation; Soybean oil; Ultra low linolenic acid

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; FOOD PRODUCTS; STABILITY;

FRENCH FRIES; OIL STABILITY; PHYSICAL REFINING; SENSORY EVALUATION; ULTRA-LOW-LINOLENIC ACIDS;

VEGETABLE OILS;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 34250177609     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1066-0     Document Type: Article

References (20)

1. Food and Drug Administration, 21 CFR Part 101 Food labeling: trans fatty acids in nutrition labeling; Consumer research to consider nutrient content and health claims and possible footnote or disclosure statements; final rule and proposed rule, Federal Register Vol. 68 133:41433-41506 (2003). http://www.a257. g.akamaitech.net/7/257/2422/14mar20010800/edocket.access.gpo. gov/2003/pdf/03-17525.pdf (Accessed June 2006)
2. Oresund Food Excellence, Denmark ahead in regulation of trans fatty acids in foods, http://www.foodoresund.com/composite277.htm (Accessed October 2006)
3. Canadian Food Inspection Agency, (2003) Guide to food labelling and advertising, http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml (Accessed October 2006)
4. Mensink RP, Katan MB (1990) Effects of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med 323:439-445
5. Mounts TL, Warner K, List OR, Neff WE, Wilson RF (1994) Low-linolenic acid soybean oils-alternatives to frying oils. J Am Oil Chem Soc 71:495-499
6. Warner K, Dunlap C (2006) Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes. J Am Oil Chem Soc 83:435-441
7. Ross AJ, Fehr WR, Welke GA, Hammond EG, Cianzio SR (2000) Agronomic and seed traits of 1%-Linolenate soybean genotypes. Crop Sci 40:383-386
8. Hammond EG (1991) Organization of rapid analysis of lipids in many individual plants. In: Linskens HF, Jackson JF (eds) Modern methods of plant analysis, new series, essential oils and waxes, vol. 12. Springer, Heidelberg pp. 321-330
9. Onal-Ulusoy B, Hammond E, White P (2005) Linalyl oleate as a frying oil autoxidation inhibitor. J Am Oil Chem Soc 82:433-438
10. Fatemi SH, Hammond EG (1980) Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids 15:379-385
11. D. Firestone (ed) (1989) Official methods and recommended practices of the American Oil Chemists' Society, 4th edn, American oil chemists' society, Champaign
12. Rukunudin IH, White PJ, Bern CJ, Bailey TB (1998) A modified method for determining free fatty acids from small soybean oil sample sizes. J Am Oil Chem Soc 75:563-568
13. Littell RC, Milliken OA, Stroup WW, Wolfinger RD (1996) SAS system for mixed models. SAS Ins, Gary, pp. 87-134
14. Warner K (2005) Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols. J Agric Food Chem 53:9906-9910
15. Barrera-Arellano D, Ruiz-Mendez V, Velasco J, Marquez Ruiz G, Dobarganes G (2002) Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J Sci Food Agric 82:1696-1702
16. Augustin MA, Asap T, Heng LK (1987) Relationships between measurements of fat deterioration during heating and frying in RBD olein. J Am Oil Chem Soc 64:1670-1675
17. Firestone D (2004) Regulatory requirements for the frying industry. In: Gupta MK, Warner K, White PJ (eds) Frying technology and practices. AOCS, Champaign, pp 200-216
18. Fritsch CW, Egberg DC, Magnuson JS (1979) Changes in Dielectric constant as a measure of frying oil deterioration. J Am Oil Chem Soc 56:746-750
19. Su C, White P (2004) Frying stability of high-oleate and regular soybean oil blends. J Am Oil Chem Soc 81:783-788
20. Paul S, Mittal GS (1996) Dynamics of fat/oil degradation during frying based on optical properties. J Food Eng 30:389-403