Suitability of hydrogenated soybean oils for prefrying of deep‐frozen french fries

Abstract

AbstractThe suitability of hydrogenated soybean oils (fats) for prefrying of deep‐frozen french fries has been investigated in a frying and storage experiment with five hydrogenated oils, of which four were commercially available and one was experimentally prepared. Three frying oils were hydrogenated soybean fats (0% C18:2 and C18:3), one was a partly hydrogenated soybean oil (25% C18:2; 0% C18:3) and one a hydrogenated palm fat (0% C18:2). An intermittent frying and heating procedure was used.Prefried french fries were stored deep‐frozen at −18 to −20 C for a period of one year. Although differences in hydrolysis and oxidation during frying were observed, the five hydrogenated frying oils were quite stable. During the storage period, hydrolytic and oxidative changes in the oil phase of prefried french fries were not detected, regardless of the frying oil used. Only slight changes in sensory quality could be detected in all french fry samples stored for one year at −18 to −20 C.Some differences in odor and taste of finish‐fried french fries observed initially were not observed after prolonged storage. Thus, it has been concluded that hydrogenated soybean oils, including a partly hydrogenated one, are suitable for prefrying french fries and for long‐term storage of deep‐frozen products.