共查询到20条相似文献,搜索用时 15 毫秒
1.
The objective of this work was to study the frying stability of soybean oil (SBO) with reduced linoleate (18∶2) and linolenate
(18∶3) and elevated oleate (18∶1) contents. High-oleate SBO [HO SBO, 79% oleic acid (OA)] and a control (conventional SBO,
21.5% OA) were tested as is, as well as blended in different ratios to make three blended oils containing 36.9, 50.7, and
64.7% OA, abbreviated as 37%OA, 51%OA, and 65%OA, respectively. In addition, a low-linolenate (LL) SBO containing 1.4% 18∶3
and 25.3% 18∶1 was tested. Bread cubes (8.19 cm3) were fried in each of 18 oils (6 treatments×3 replicates). We hypothesized that stability indicators would be indirectly
related to the total 18∶2 plus 18∶3 percentages and/or the calculated oxidizability. In general, the results were fairly predictable
based on total 18∶2 and 18∶3 concentrations. The overall frying stability of the six oil treatments, from the best to the
poorest, was: 79%OA, 65%OA, 51%OA, LL≥37%OA, and the control, with respective total compositions for 18∶2 plus 18∶3 of 10.3,
23.6, 36.3, 59.6, 48.9, and 62.8%. The greatly reduced concentration of 18∶3 in the LL SBO made it more stable than the 37%OA,
even though the combined composition of 18∶2 and 18∶3 of LL was greater than that of the 37%OA. Blending conventional SBO
with HO SBO had a profound effect on the oxidative stability index and color of the blended oils, but the values were not
linearly predictable by the percentage of control in the blended oil. Other stability indices, including calculated oxidizability,
calculated iodine value, conjugated dienoic acid value, and viscosity, changed in linear response to an increased proportion
of the control in the blends. 相似文献
2.
Four healthful frying oil mediums have been formulated using sunflower (FOB-I), groundnut (FOB-II), mustard (FOB-III), and
palm olein (FOB-IV) oils as base oils, and fortified with rice bran and crude sesame oils separately in the ratio of 60∶20∶20
(by vol). Oxidative stabilities have been ascertained by deep-frying potato bajji (potato slices sandwiched with Bengal gram
flour) continuously for 60 min for three cycles with a gap of 7 d each. The product had moisture between 12.8 and 16.0% and
absorbed fat between 32.5 and 38.1%, making the oil media vulnerable to oxidation. The p-anisidine values for leftover FOB-I and FOB-IV ranged from 10.8 to 24.4 and from 1.5 to 10.7, respectively, indicating that
the former was a less and the latter a more stable combination. Hydroperoxide and conjugated dienes were assessed by UV spectrometry
at λmax 230 nm. The O.D. was maximal (1.4) for FOB-I samples for both leftover and absorbed oils for third-cycle experiments. That
there was no absorbance for the FOB-III and-IV samples indicated their absence. Estimation of oryzanol and sesamol in oil
left over after deep frying and in the oil absorbed by the products indicated that distribution was equal and there was no
loss of these active factors during deep frying. The study indicated that sunflower oil blend was the least stable and the
palm olein blend was most stable. 相似文献
3.
4.
Peng Zhao Xin Zhang Yan Jin Luyan Xu 《Journal of the American Oil Chemists' Society》2021,98(9):933-941
The commercial feasibility of blending tuna oil into edible oil was studied from the perspective of stability under daily use conditions. A 210-day long-term simulation experiment was carried out on tuna oil blended with soybean or sesame oil at room temperature and cold storage (4°C). The bottle caps of all samples were opened manually and left open for 5 min every day to simulate the daily use of edible oil by consumers. The results indicate that cold storage can stabilize the blended oils containing tuna oil, and the peroxide and anisidine values of blended oil can be controlled at the recommended levels for at least 90 days by adding sesame oil. The polyunsaturated fatty acid content of all samples decreased by no more than 10% during the study term. The results of the sensory test indicated that in the daily use situation, the mixture of 20% tuna oil with 80% sesame oil could be stored at 4°C for up to 60 days without unacceptable quality and flavor changes. This study presents suggestions on how to design the packaging volume of the blended oil containing tuna oil, how to store the blended oil, and the term of best used before (once open) in practical commercial applications. 相似文献
5.
W. E. Neff M. A. El-Agaimy T. L. Mounts 《Journal of the American Oil Chemists' Society》1994,71(10):1111-1116
Improvement of oxidative stability of soybean oil by blending with a more stable oil was investigated. Autoxidation of blends
and interesterified blends (9∶1, 8∶2, 7∶3 and 1∶1, w/w) of soybean oil and palm olein was studied with respect to fatty acid
composition, fatty acid location and triacylglycerol composition. Rates of formation of triacylglycerol hydroproxides, peroxide
value and volatiles were evaluated. The fatty acid composition of soybean oil was changed by blending. Linolenic and linoleic
acids decreased and oleic acid increased. The triacylglycerol composition of blends and interesterified blends was different
from that of soybean oil. Relative to soybean oil, LnLL, LLL, LLO, LLP, LOO and LLS triacylglycerols were lowered and POO,
POP and PLP were higher in blends and interesterified blends (where Ln, L, O, P and S represent linolenic, linoleic, oleic,
palmitic and stearic acids, respectively). Interesterification of the blends leads to a decrease in POO and POP and an increase
in LOP. Linoleic acid concentration at triacylglycerol carbon-2 was decreased by blending and interesterification. Rates of
change for peroxide value and oxidation product formation confirmed the improvement of soybean oil stability by blending and
interesterification. But, blends were more stable than interesterified blends. Also, the formation of hexanal, the major volatile
of linoleate hydroperoxides of soybean oil, was decreased by blending and interesterification. 相似文献
6.
Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes 总被引:1,自引:2,他引:1
To determine effects of expeller pressing/physical refining of soybean oil (SBO) on frying, studies were conducted with expeller-pressed,
physically refined, bleached, deodorized SBO (EPSBO); hexane-extracted, refined, bleached, deodorized SBO+TBHQ; and hydrogenated
SBO (HSBO). Oils contained citric acid and dimethylpolysiloxane and were used for 35 h of frying french-fried potatoes. Polar
compound levels in EPSBO were similar to SBO+TBHQ or HSBO. Flavor quality of potatoes was evaluated by trained, experienced,
analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly lower intensities of fishiness
than potatoes fried in SBO+TBHQ. Potatoes fried in HSBO were described as “hydrogenated”. Because of differences in flavor
intensities and types, potatoes prepared in EPSBO had significantly better quality scores than those fried in SBO+TBHQ or
HSBO during the first 15 h of frying. During later stages (25 and 35 h), potatoes fried in EPSBO had significantly better
quality scores than potatoes fried in HSBO. Variations in minor oil constituents may partly explain these differences. EPSBO
had less total tocopherols and phytosterols than did SBO at 0-time. During frying, TBHQ in SBO and Maillard reaction products
in EPSBO probably inhibited tocopherol loss and therefore improved quality. 相似文献
7.
The effects of flour dough components (water, sugar and salt) on soybean oil deterioration during deep-fat frying have been
investigated. Flour dough sheets made from flour and water were used as the carrier of salt and sugar. Several analyses, including
acid value, carbonyl value,p-anisidine value, color, dielectric constant, Fritest, total polar compounds and polymer content, were used to evaluate deterioration
of oil quality during deep-fat frying. The relationship between frying time and analytical data was analyzed by Duncan's multiple
range test. Oil quality after frying simple flour dough sheets without additives was inferior to that after frying dough sheets
with added sugar or salt. The sugar and salt in the flour dough sheets may play a role as water-binding substances during
frying. Among the effects of water, salt and sugar, the rate of oil deterioration was found to be highest for water, followed
by salt and sugar. The combined addition of salt and sugar had no enhancing effect on the oil deterioration during deep-fat
frying. 相似文献
8.
Jian-Wen Kao Earl G. Hammond Pamela J. White 《Journal of the American Oil Chemists' Society》1998,75(9):1103-1107
Freshly deodorized soybean oil has a characteristic nutty flavor but often yields no detectable headspace volatiles. The cause
of this flavor was investigated by deodorizing soybean oil in an apparatus with a double cold trap that allowed the volatile
compounds formed from the initial decomposition of hydroperoxides to be collected separately from those produced during the
normal deodorization process. The chief volatile components from the normal deodorization process were hydrocarbons, which
contributed little to no odor to the oil. The compounds with the greatest odor were carbonyls, especially heptanal and cis-4-heptenal. Although these components should accumulate at some steady-state concentration in an oil during its deodorization,
none seemed to account for the flavor of the deodorized oil. By using a particle detector, it was shown that small particles
could be generated in the human mouth that could provide a mechanism to bring oil with nonvolatile flavor components into
contact with the olfactory organ. Attempts to separate possible nonvolatile flavors in deodorized oil from triacylglycerides
by chromatography on alumina or reaction with 2,4-dinitrophenylhydrazine were unsuccessful. Possibly, the flavor is caused
by the glycerol esters themselves. 相似文献
9.
Jian-Wen Kao Earl G. Hammond Pamela J. White 《Journal of the American Oil Chemists' Society》1998,75(12):1103-1107
Freshly deodorized soybean oil has a characteristic nutty flavor but often yields no detectable headspace volatiles. The cause of this flavor was investigated by deodorizing soybean oil in an apparatus with a double cold trap that allowed the volatile compounds formed from the initial decomposition of hydroperoxides to be collected separately from those produced during the normal deodorization process. The chief volatile components from the normal deodorization process were hydrocarbons, which contributed little to no odor to the oil. The compounds with the greatest odor were carbonyls, especially heptanal and cis-4-heptenal. Although these comonpents should accumulate at some steady-state concentration in an oil during its deodorization, none seemed to account for the flavor of the deodorized oil. By using a particle detector, it was shown that small particles could be generated in the human mouth that could provide a mechanism to bring oil with nonvolatile flavor components into contact with the olfactory organ. Attempts to separate possible nonvolatile flavors in deodorized oil from triacylglycerides by chromatography on alumina or reaction with 2,4-dinitrophenylhydrazine were unsuccessful. Possibly, the flavor is caused by the glycerol esters themselves. 相似文献
10.
K. Warner P. Orr L. Parrott M. Glynn 《Journal of the American Oil Chemists' Society》1994,71(10):1117-1121
Potato chips were fried in six canola (low-erucic acid rape-seed) oils under pilot-plant process settings that represented
commercial conditions. Oil samples included an unmodified canola oil and oils with fatty acid compositions modified by mutation
breeding or hydrogenation. Chips were fried for a 2-d, 18-h cycle for each oil. Chips and oil were sampled periodically for
sensory, gas-chromatographic volatiles and chemical analyses. Unmodified canola oil produced chips with lower flavor stability
and oxidative stability than the other oils. The hydrogenated oil imparted a typical hydrogenation flavor to the chips that
slightly affected overall quality. the modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest
content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory
quality of the potato chip was only fair. The potato chip with the best flavor stability was fried in a modified/blended oil
(IMC 01-4.5/129) with 68% oleic acid, 20% linoleic acid and 3% linolenic acid. 相似文献
11.
The effect of two after-cooking darkening inhibitors, sodium acid pyrophosphate (SAPP) and calcium acetate (CaAc), and their
combined effect on frying oil stability and quality of french fries produced were evaluated over a period of 72 h. Samples
of frying oil and par-fried french fries were taken at 3-h intervals through each experiment and analyzed for selected chemical
and physical parameters. As the frying time increased, all the oil samples contained increased amounts of deterioration products.
The color index and free fatty acid (FFA) values were highly correlated with frying time. There were no significant effects
on oil properties in terms of FFA until 9 h of frying among the 4 pretreatments. However, from 12 to 72 h of frying, oil used
to fry potatoes treated with SAPP contained less FFA than oils exposed to CaAc alone or in combination with SAPP. The fat
content of par-fried french fries was approximately 0.11 g/g dry matter and remained relatively constant during extended frying.
After-cooking darkening of par-fried french fries and final color of the fries were affected by the pretreatment, but not
by the frying time. 相似文献
12.
T. L. Mounts K. Warner G. R. List W. E. Neff R. F. Wilson 《Journal of the American Oil Chemists' Society》1994,71(5):495-499
Oil was hexane-extracted from soybeans that had been modified by hybridization breeding for low-linolenic acid (18∶3) content.
Extracted crude oils were processed to finished edible oils by laboratory simulations of commercial oil processing procedures.
Oils from three germplasm lines N83-375 (5.5% 18∶3), N89-2009 (2.9% 18∶3) and N85-2176 (1.9% 18∶3) were compared to commercial
unhydrogenated soybean salad oil with 6.2% 18∶3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18∶3) and HSBOII (<0.2%
18∶3). Low-18∶3 oils produced by hybridization showed significantly lower room odor intensity scores than the commercial soybean
salad oil and the commercial frying oils. The N85-2176 oil with an 18∶3 content below 2.0% showed no fishy odor after 10 h
at 190°C and lower burnt and acrid odors after 20 h of use when compared to the commercial oils. Flavor quality of potatoes
fried with the N85-2176 oil at 190°C after 10 and 20 h was good, and significantly better at both time periods than that of
potatoes fried in the unhydrogenated oil or in the hydrogenated oils. Flavor quality scores of potatoes fried in the N89-2009
oil (2.9% 18∶3) after 10 and 20 h was good and equal to that of potatoes fried in the HSBOI oil (4.1% 18∶3). Fishy flavors,
perceived with potatoes fried in the low-18∶3 oils, were significantly lower than those reported for potatoes fried in the
unhydrogenated control oil, and the potatoes lacked the hydrogenated flavors of potatoes fried in hydrogenated oils. These
results indicate that oils with lowered linolenic acid content produced by hybridization breeding of soybeans are potential
alternatives to hydrogenated frying oils. 相似文献
13.
Inmok Lee Seyed H. Fatemi Earl G. Hammond Pamela J. White 《Journal of the American Oil Chemists' Society》1995,72(5):539-546
A dynamic headspace procedure was developed for isolating the volatiles from oxidized soybean oil and trapping them on an
adsorbent under conditions that gave minimal decomposition of hydroperoxides (50°C for 30 min at a helium flow of 75 mL/min).
The volatiles were desorbed from the adsorbent and separated by gas chromatography (GC) on a methyl silicone capillary column.
Equations were derived from theoretical considerations that allowed the actual concentration of each flavor component in the
oxidized oil to be calculated from the area of the GC peaks. The reliability of the method and calculations was demonstrated
by recovery experiments. The concentration of 2-heptanone in a mineral oil emulsion, equivalent in flavor intensity to each
component, was calculated and summed to estimate the overall flavor intensity of the samples. The overall estimations were
compared with the concentrations of 2-heptanone observed to be equivalent in flavor intensity to the oxidized oil samples
when these were tasted in emulsion. The concentrations of individual components calculated from the headspace volatiles data
were all present at concentrations below their flavor thresholds, and the simple sum of the intensities of their flavors generally
accounted for less than half of the flavor intensities of the oil samples. The differences in the headspace and sensory analyses
might be attributed to the flavor of the unoxidized oil, synergistic interactions, and/or the presence of unmeasured flavors
components. 相似文献
14.
The degree of physical and chemical deterioration of biodiesel produced from rapeseed and used frying oil was studied under
different storage conditions. These produced drastic effects when the fuel was exposed to daylight and air. However, there
were no significant differences between undistilled biodiesel made from fresh rapeseed oil and used frying oil. The viscosity
and neutralization numbers rose during storage owing to the formation of dimers and polymers and to hydrolytic cleavage of
methyl esters into fatty acids. However, even for samples studied under different storage conditions for over 150 d the specified
limits for viscosity and neutralization numbers had not been reached. In European biodiesel specifications there will be a
mandatory limit for oxidative stability, because it may be a crucial parameter for injection pump performance. The value for
the induction period of the distilled product was very low. The induction period values for the undistilled samples decreased
very rapidly during storage, especially with exposure to light and air. 相似文献
15.
Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products
(skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d
for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh
oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for
the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency
to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4
for the oil samples for chicken, beef, and liver, respectively. After frying, the p-anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor
values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively. 相似文献
16.
17.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with
2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed
oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either
total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar
compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at
25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported
that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than
did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then
aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions.
Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic
acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples. 相似文献
18.
Frying quality and oxidative stability of high-oleic corn oils 总被引:1,自引:3,他引:1
To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil
was evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of french-fried potatoes, prepared
in the oil, were also evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn
oil and high-oleic (80 and 90%) sunflower oils, high-oleic corn oil had significantly (P<0.05) lower total polar compound levels after 20 h of oil heating and frying at 190°C than the other oils. Fried-food flavor
intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the
high-oleic or hydrogenated oils; however, after 17.5 h of frying, the potatoes fried in normal corn oil had the lowest intensity
of fried-food flavor. Corn oil also had the highest intensities of off-odors, including acrid and burnt, in room odor tests.
High-oleic corn oil also was evaluated as a salad oil for flavor characteristics and oxidative stability. Results showed that
dry-milled high-oleic corn oil had good initial flavor quality and was significantly (P<0.05) more stable than dry-milled normal corn oil after oven storage tests at 60°C, as evaluated by flavor scores and peroxide
values. Although the high-oleic corn oil had significantly (P<0.05) better flavor and oxidative stability than corn oil after aging at 60°C, even more pronounced effects were found in
high-temperature frying tests, suggesting the advantages of high-oleic corn oil compared to normal or hydrogenated corn oils. 相似文献
19.
Effect of vacuum frying on the oxidative stability of oils 总被引:2,自引:0,他引:2
Shyi-Liang Shyu Lung-Bin Hau Lucy Sun Hwang 《Journal of the American Oil Chemists' Society》1998,75(10):1393-1398
The purpose of this study was to evaluate frying oil quality with different assessment methods during vacuum frying of carrot slices. In six consecutive days, palm oil, lard, and soybean oil were fried under vacuum at 105°C for 20 min each hour in an 8-h shift. Peroxide value, acid value, carbonyl value, total polar components, dielectric constant (Food Oil Sensor reading), viscosity, and fatty acid composition were used to evaluate the quality of these oils. Results showed that palm oil and lard possess greater thermal stability than soybean oil. The decrease in C18:2/C16:0 ratio was greater for soybean oil than the other two oils. Of the assessment methods used, peroxide value, carbonyl value, total polar components, and dielectric constant all showed good correlation with frying time and between each other. Viscosity was suitable to assess vacuum-fried lard and soybean oil, but not palm oil. The measurement of dielectric constant, on the other hand, appeared to be unsuitable to assess vacuum-fried soybean oil. 相似文献
20.
Developing low-cost oil refining methods is critical to business that use low-cost extrusion-expelling (E-E) to crush soybeans so they can capture the full value-added potential by marketing finished oils. Normal commodity (CO) and high-oleic (HO) E-E soybean oils were minimum-refined, gas-purged, and evaluated in frying applications. Degummed commodity oil (DCO) and minimum-refined (degummed and deacidified by Magnesol® adsorption) CO and HO oils were gas-purged with N2 for 1 h at 150°C. For DCO, gas purging did not affect PV, oxidative stability index (OSI), FFA, color, and total tocopherol content, but p-anisidine value (AV) increased. For CO, the minimum-refined, gas-purged oil did not differ from degummed, gas-purged oil in terms of p-AV, OSI, tocopherol content, and color. PV and FFA were lower in minimum-refined, gas-purged oil. Minimum-refined, gas-purged HO had much higher OSI, tocopherol, and FFA levels than did minimum-refined, gas-purged CO. The oils were used to fry bread cubes at 185°C. Fried bread cubes were stored under various conditions and evaluated for flavor attributes. These oils were different in toasty/nutty, beany/grassy, and oxidized flavors, as well as overall flavor intensity and desirability. Minimum-refined, gas-purged oils produced fried bread cubes having initial flavor profiles similar to those fried in commercial oil; however, when fresh oils were used they were less stable to oxidation. Longer heating times of the minimum-refined, gas-purged oils produced bread cubes with better oxidative stabilities than those produced with commercial oil. 相似文献