Abstract
The effects of extended deep frying on chemical and physical changes occurring in hydogenated solid and liquid canola and soybean frying fats were examined in two separate frying studies. Samples of the frying fats and french fries were taken at intervals throughout each experiment and were analyzed for a number of chemical and physical parameters. The values for free fatty acids (FFA) and for polar components (PC) were each highly correlated with hours of frying for all types of fats; therefore, equations for predicting levels of PC from FFA values were calculated. All fats contained only moderate levels of degradation products after 5 or 10 days of frying. These levels of degradation products did not appear to affect the sensory qualities of the french fries adversely, and there were only minor differences in sensory quality between fries cooked in liquid soy or canola fats.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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