Abstract
AbstractThe percentages of oleate (18∶1), linoleate (18∶2), and linolenate (18∶3) in blended soybean oils (SBO) were evaluated for their impact on flavor stability and quality in fried foods. Six SBO treatments, including a control (conventional SBO, 21.5% 18∶1) and a high‐18∶1 SBO (HO, 79% 18∶1), were tested. In addition, these two oils were mixed in different ratios to make three blended oils containing 36.9, 50.7, and 64.7% 18∶1, abbreviated as 37%OA, 51%OA, and 65%OA, respectively. Also, a low‐18∶3 (LL) SBO containing 1.4% 18∶3 and 25.3% 18∶1 was tested. Bread cubes (8.19 cm3) were fried in each of 18 oils (6 treatments ×3 replicates). The fresh and stored bread cubes fried in 79%OA were second to the cubes fried in LL in overall flavor quality, were the weakest in intensity of stale, grassy, fishy, cardboard, and burnt flavors by sensory evaluation, and contained the least amounts of hexanal, hexanal, t‐2‐heptenal, t,t‐2,4‐nonadienal, and t,t‐2,4‐decadienal in volatile analysis. Other treatments were intermediate in these sensory and instrumental evaluations, as related to their 18∶1, 18∶2, and 18∶3 concentrations. In general, the results suggested that the overall flavor stability and eating quality of foods fried in the six oil treatments from the best to the poorest would be: LL≥79%OA, 65%OA, 51%OA, 37%OA, and control.
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