Comparison of the frying performance of winterized cottonseed oil and partially hydrogenated canola oil
C. C. KING, E. W. Christian, A. Rivera-Acosta, J. Filary, and J. A. Sheaffer. Nutrition and Food Sciences, Texas Woman's University, PO Box 425888, Denton, TX 76204-5888
Oils which may be used in food applications at high temperatures without hydrogenation would be beneficial from a nutritional perspective, since they contain little or no trans fatty acids. The sensory characteristics of such oils may also be superior to hydrogenated oils. Although oil stability is improved by hydrogenation, oils such as cottonseed oil, which contain little linolenic acid, may be sufficiently stable to be used in deep-fat frying applications without the need for hydrogenation. The objective of this research was to evaluate and compare the performance of winterized cottonseed oil (WCSO) and a commercially available partially hydrogenated canola oil (PHCO) during frying of French fries. A controlled, direct comparison frying study was carried out using WCSO and PHCO. Nine 300g batches of French fries were fried every day for ten days at temperatures of approximately 360oF. The oils were filtered at the end of days 4 and 7, and topped up with fresh oil. Samples of both oils and French fries were taken at the end of days 1, 4, 7 and 10. Sensory evaluation was used to determine the sensory attributes and acceptability of the French fries. The fat and moisture contents of the French fries were also determined. Oil quality was evaluated by measuring color, viscosity, iodine value, para-anisidine value and trans fatty acid content. Sensory evaluation indicated that French fries fried in WCSO were ranked more favorably in all sensory attributes on all frying days, compared with PCSO. Fat and moisture contents, and color and viscosity values for each oil indicated insignificant differences at all stages of the frying cycle. WCSO contained only a trace of trans fatty acids, whereas PHCO contained 16% trans. These results indicate that winterized cottonseed oil is sufficiently stable without hydrogenation, and could replace partially hydrogenated oils in frying applications, with both sensory and nutritional benefits.
Session 30A, Food Chemistry: Lipids