Performance of Palm Olein and Soybean Oil During the Frying of French Fries and Its Effect on the Characteristics of the Fried Product

Performance of soybean oil and palm olein during the deep-fat frying of 45 batches of frozen prefried french fries was studied. The peroxide index increased faster for the soybean oil, with a final value of 12 meq/kg. Free fatty acids increased with the number of fried batches and were higher in the...

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Bibliographic Details
Published in:Journal of culinary science & technology 2012-07, Vol.10 (3), p.211-222
Main Authors: Fernández-Cedi, Laura Natalia, Enríquez-Fernández, Blanca E, Álvarez de la Cadena y Yañez, Liliana, Sosa-Morales, María Elena
Format: Article
Language:English
Subjects:
Chromatography
color
Cooking
deep fat frying
Elaeis guineensis
Fatty acids
free fatty acids
French fries
lipid content
Oil performance
olein
palm oils
palm olein
polar compounds
Potatoes
soybean oil
trans fatty acids
Vegetable oils
viscosity
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Summary:Performance of soybean oil and palm olein during the deep-fat frying of 45 batches of frozen prefried french fries was studied. The peroxide index increased faster for the soybean oil, with a final value of 12 meq/kg. Free fatty acids increased with the number of fried batches and were higher in the palm olein. Total color change was more noticeable in soybean oil in comparison to the palm olein. Viscosity, total polar compounds, and p-anisidine values increased and were higher in soybean oil. A reduction of unsaturated fatty acids was observed from the chromatography analysis. Elaidic and linoelaidic acids, which are trans-fatty acids, had higher concentrations in degraded soybean oil. Palm olein was more stable than soybean oil under the conditions of this study and produced french fries with a lower oil content.
ISSN:1542-8044
1542-8052
1542-8044
DOI:10.1080/15428052.2012.706125