Effects of frying oil composition on potato chip stability |
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Authors: | K. Warner P. Orr L. Parrott M. Glynn |
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Affiliation: | (1) Food Quality and Safety Research, NCAUR, ARS, USDA, 1815 N. University St., 61604 Peoria, Illinois;(2) Red River Valley Potato Research Laboratory, ARS, USDA, 1815 N. University St., 56721 East Grand Forks, Minnesota;(3) North Dakota State University, 1815 N. University St., Grand Forks, North Dakota |
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Abstract: | 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. |
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Keywords: | Canola flavor free fatty acid frying low-erucic acid rapeseed odor polar compounds potato chip sensory stability volatile compounds |
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