EFFECTS OF FRYING OIL COMPOSITION ON POTATO-CHIP STABILITY

被引:64
作者
WARNER, K
ORR, P
PARROTT, L
GLYNN, M
机构
[1] USDA ARS,RED RIVER VALLEY POTATO RES LAB,E GRAND FORKS,MN 56721
[2] N DAKOTA STATE UNIV,GRAND FORKS,ND
关键词
CANOLA; FLAVOR; FREE FATTY ACID; FRYING; LOW-ERUCIC ACID; RAPESEED; ODOR; POLAR COMPOUNDS; POTATO CHIP; SENSORY; STABILITY; VOLATILE COMPOUNDS;
D O I
10.1007/BF02675905
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Potato chips were fried in six canola (low-erucic acid rapeseed) 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.
引用
收藏
页码:1117 / 1121
页数:5
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