Abstract
AbstractCommodity (normal) and high‐oleic soybean oils extracted by extrusion‐expelling (E‐E) were minimally processed using water degumming and adsorptive deacidification to produce edible oil. Degummed and deacidified oils were deodorized at 150°C for 1 h by purging with N2, CO2, or steam. They were also conventionally deodorized for quality comparisons. Generally, the oxidative stability of the properly gas‐purged commodity oils was better than that of the conventionally deodorized oils. Total tocopherols, FFA contents, and colors of the deodorized oils were not significantly different among the treatments. Sensory analysis of the oils showed that the toasty/nutty flavors of the gas‐purged oils, especially for the degummed oils, were more intense than those of the conventionally deodorized oils. The beany flavors of gas‐purged oils were not significantly different from those of conventionally deodorized oils, although the flavor intensities tended to be slightly higher in gas‐purged oils. The overall flavor intensities of the gas‐purged oils were similar to those of conventionally deodorized oils. Therefore, E‐E soybean oil has the potential to be minimally refined to produce edible oil with good compositional and sensory qualities.
Published Version
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