67D-21 |
|
L. D. THOMPSON1, D. R. Daniel2, B. J. Shriver3, K. C. Wu3, and L. C. Hoover3. (1) Dept. of Animal & Food Sciences, Texas Tech Univ., 132 Animal Sciences Bldg., Box 42141, Lubbock, TX 79409-2141, (2) Dept. of Human Sciences, Stephen F. Austin State Univ., Box 13014 - SFA Station, Nacogdoches, TX 75962-3014, (3) Education, Nutrition & Restaurant/Hotel Management Dept., Texas Tech Univ., 510 Human Science Bldg., Box 41162, Lubbock, TX 79409-1162 Hydrogenation increases the oxidative stability of vegetable oils, however, it increases trans fatty acid content. Consumption of trans fatty acids has been associated with increased risk of heart disease. We hypothesize that non-hydrogenated cottonseed oil has oxidative stability similar to hydrogenated canola and soybean oils, thus could be used in place of hydrogenated oils with the intent of reducing trans fats in deep fat fried products. The study objective was to evaluate stability and trans fat levels of cottonseed oil and two hydrogenated oils, canola and soybean in deep fat frying applications. Six batches of French fries were fried per day in cottonseed, and partially hydrogenated canola and soybean oil, while controlling cooking and drain times. Oils were heated 8 hours per day for 5 consecutive days without oil replenishment. Oils and french fries were evaluated for fatty acid profiles and trans fatty acids. French fries were analyzed for total polar materials, and the oils were analyzed for iodine, peroxide , p-anisidine and totox values, and free fatty acids. Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256% oleic acid). Initially cottonseed oil had higher peroxide, p-anisidine, and totox values compared to canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar materials were similar among the oils. Fatty acid profiles of french fries and oils remained stable over time. French fries cooked in cottonseed oil were slightly higher in saturated fatty acids, but significantly lower in trans fatty acids (6.77%) than those cooked in canola (21.94%) and soybean oil (22.64%) (P<.0001). Cottonseed oil appeared to be as stable as the hydrogenated oils, however, the oils would need to be stressed to a much greater degree to confirm this.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
|