POTATO-CHIPS FRIED IN CANOLA AND OR COTTONSEED OIL MAINTAIN HIGH-QUALITY

被引：17
|
作者：
MELTON, SL
TRIGIANO, MK
PENFIELD, MP
YANG, R
机构：
[1] Univ. of Tennessee, Food-Science & Technology Dept, Knoxville, Tennessee
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期
关键词：
POTATO CHIPS; CANOLA; COTTONSEED; OIL; FLAVOR VOLATILES;
D O I：
10.1111/j.1365-2621.1993.tb06118.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Potato chips fried in partially hydrogenated canola oil (CA), cotton-seed oil (CS) and CA:CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic compounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.
引用
收藏
页码：1079 / 1083
页数：5
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