Chemical and physical analyses and sensory evaluation of six deep-frying oils
Chemical and physical analyses and sensory evaluation of six deep-frying oils
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DOI：
10.1007/s11746-999-0209-x
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发表时间：
1999-09
期刊：
影响因子：
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通讯作者：
Xin-Qing Xu;V. Tran;M. Palmer;K. White;P. Salisbury
中科院分区：
文献类型：
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作者：
Xin-Qing Xu;V. Tran;M. Palmer;K. White;P. Salisbury
对三种不同亚麻酸含量的高油酸菜籽油[低亚麻酸菜籽油(LLC)、中亚麻油酸菜籽油(MLC)和高亚麻酸菜籽油(HLC)]、中高油酸葵花籽油、商品棕榈油和商品部分氢化菜籽油在两次80h薯片油炸试验中的性能进行了分析和感官评价。亚麻酸含量是影响高油酸菜籽油油炸性能的关键因素，与油炸食品的感官等级和油品的氧化稳定性(以色泽指数、游离脂肪酸含量和总极性化合物为指标)呈负相关。在感官评价中，LLC和葵花油的感官效果最好，但在色泽指数、游离脂肪酸含量和总极性化合物方面，LLC的表现明显好于葵花油。MLC的感官评价与棕榈油相当，但氧化稳定性优于棕榈油。部分氢化菜籽油在感官评价中得分最低。含有2.5%亚麻酸的高油酸菜籽油(Monola)非常适合油炸。
The performance of three high‐oleic canola oils with different levels of linolenic acid [low‐linolenic canola (LLC), medium‐linolenic canola (MLC), and high‐linolenic canola (HLC)], a medium‐high‐oleic sunflower oil, a commercial palm olein and a commercial, partially hydrogenated canola oil, was monitored by chemical and physical analyses and sensory evaluation during two 80‐h deep‐frying trials with potato chips. Linolenic acid content was a critical factor in the deep‐frying performance of the high‐oleic canola oils and was inversely related to both the sensory ranking of the food fried in the oils and the oxidative stability of the oils (as measured by color index, free fatty acid content, and total polar compounds). LLC and sunflower oil were ranked the best of the six oils in sensory evaluation, although LLC performed significantly better than sunflower oil in color index, free fatty acid content, and total polar compounds. MLC was as good as palm olein in sensory evaluation, but was better than palm olein in oxidative stability. Partially hydrogenated canola oil received the lowest scores in sensory evaluation. High‐oleic canola oil (Monola) with 2.5% linolenic acid was found to be very well suited for deep frying.