Document Detail


Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.
MedLine Citation:
PMID:  19919512     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.
Authors:
Danielle M Hack; Peter L Bordi; S William Hessert
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  60     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2009 Dec 
Date Detail:
Created Date:  2009-11-20     Completed Date:  2010-02-22     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  647-61     Citation Subset:  IM    
Affiliation:
Center for Food Innovation, Pennsylvania State University, University Park, PA 16802, USA. duh113@psu.edu
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MeSH Terms
Descriptor/Qualifier:
Color
Consumer Satisfaction / statistics & numerical data*
Cookery / methods*
Dietary Fats, Unsaturated / analysis*,  classification
Fatty Acids / analysis
Humans
Hydrogenation
Peroxides
Quality Control
Sensation
Solanum tuberosum
Time Factors
Trans Fatty Acids / analysis*
Vegetables
Chemical
Reg. No./Substance:
0/Dietary Fats, Unsaturated; 0/Fatty Acids; 0/Peroxides; 0/Trans Fatty Acids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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