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首页> 外文学位 >Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing.
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Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing.

机译：非氢化棉籽油对薯片加工过程中高油酸低亚麻酸低芥酸菜籽油的风味品质和稳定性的影响。

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摘要

Potato chips fried in high oleic low linolenic canola oil (HOLLCA), non hydrogenated cottonseed oil (CSO), and HOLLCA-CSO blends (50-50 and 75-25) were evaluated by a sensory panel, before and after a 4 month storage which included 2 months of storage under light. Para-Anisidine values (pAV) did not increase significantly during storage, whereas the thiobarbituric acid (TBA) values increased significantly during storage in chips fried in cottonseed oil and 50-50 HOLLCA-CSO blend. The addition of CSO reduced the level of oleic acid from 73.75% to 63.09% (1:3 ratio) or 47.54% (1:1 ratio), while increasing e amount of linoleic acid from 16.37% to 25.75% (1:3 ratio) or 36.00% (1:1 ratio). Sensory evaluation showed that the intensity of fried flavor and off-flavors of potato chips were similar among oils and blends, and remained unchanged during storage. The overall likeability of HOLLCA fried chips was significantly improved by the addition of non hydrogenated cottonseed oil in 1:3 ratio. The flavor quality and TBA value of potato chips fried in 75-25 HOLLCA-CSO blend appear to fluctuate much less during storage than those of chips fried in 50-50 blend.;The addition of CSO to HOLLCA in 1:3 ratio did not significantly increase TBA value and TBA value of the resulting blend did not significantly increase during storage, indicating that potato chips fried in 75-25 HOLLCA-CSO blend can sustain a longer storage than those fried in cottonseed oil, without showing signs of flavor deterioration.
机译：在储存4个月之前和之后，由感官小组评估了在高油酸低亚麻油菜籽油（HOLLCA），非氢化棉籽油（CSO）和HOLLCA-CSO共混物（50-50和75-25）中油炸的薯片其中包括在光照下存放2个月。在储存过程中，对茴香胺值（pAV）并未显着增加，而在棉籽油和50-50 HOLLCA-CSO混合物中油炸的木片中，硫代巴比妥酸（TBA）值在储存过程中显着增加。 CSO的添加将油酸水平从73.75％降至63.09％（1：3比例）或47.54％（1：1比例），而亚油酸的含量从16.37％增至25.75％（1：3比例） ）或36.00％（1：1比例）。感官评估显示，油和混合物中薯片的油炸风味和异味强度相似，并且在储存期间保持不变。通过以1：3的比例添加非氢化棉籽油，可显着改善HOLLCA炸薯条的总体相似性。在75-25 HOLLCA-CSO混合物中油炸的薯片的风味品质和TBA值似乎比在50-50混合物中油炸的薯片的波动少得多;;以1：3的比例向COLLLCA中添加CSO的风味和TBA值没有变化TBA值显着增加，并且所得混合物的TBA值在存储过程中没有显着增加，表明在75-25 HOLLCA-CSO共混物中油炸的马铃薯片比在棉籽油中油炸的马铃薯片可以保持更长的储存时间，而没有表现出风味变差的迹象。

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  • 作者

    Monganga, Willibrord S.;

  • 作者单位

    Texas Woman's University.;

  • 授予单位 Texas Woman's University.;
  • 学科 Agriculture Food Science and Technology.;Agriculture Animal Culture and Nutrition.
  • 学位 M.S.
  • 年度 2009
  • 页码 217 p.
  • 总页数 217
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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