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Title: EFFECTS ON QUALITY AND OXIDATIVE STABILITY OF SNACK FOODS FRIED IN EXPELLER PRESSED OILS

Author
item Warner, Kathleen
item Glynn, Martin

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 3/1/2006
Publication Date: 6/24/2006
Citation: Warner, K.A., Glynn, M.T. 2006. Effects on quality and oxidative stability of snack foods fried in expeller pressed oils [abstract]. 2006 Institute of Food Technologists Annual Meeting and Food Expo. p. 23.

Interpretive Summary:

Technical Abstract: Polyunsaturated vegetable oils usually need to be hydrogenated and to have added antioxidants in order to produce oil stable enough for frying and for long shelf life of foods. Expeller pressed oils are processed under conditions that produce Maillard reaction products that can act as natural antioxidants. Combining expeller pressing with modified fatty acid composition such as low linolenic acid could produce oils that need no hydrogenation or additives for frying stability. Our objective was to determine the relative quality and stability of potato chips fried in expeller pressed oils compared with commercially available vegetable oils. Continuous pilot plant frying studies were conducted using expeller pressed soybean oil; low linolenic acid expeller pressed soybean oil; high oleic sunflower oil; corn oil and hydrogenated soybean oil for 9 h of frying potato chips. The chips were aged at 25 deg C. A trained, experienced sensory panel evaluated flavor quality of fresh and aged potato chips. Oxidative stability was determined by hexanal analyses and fry life of the oil was measured by polar compounds. The quality of chips fried in expeller pressed low linolenic acid soybean oil was significantly better than chips fried in hydrogenated soybean oil or high oleic sunflower oil as judged by flavor attributes. Chips fried in low linolenic acid expeller soybean oil had lower intensities of fishy flavor than chips fried in expeller soybean oil and lower amounts of hexanal after aging at 25 deg C for 4 months. Both expeller pressed soybean oils had longer fry lives than corn oil. These results indicated that expeller pressing of soybean oil produced good quality potato chips and these oils had good fry lives. Expeller pressing technology may be an alternative to hydrogenation and/or additives for frying oils.