Comparison of a low-linolenic and a partially hydrogenated soybean oil using pan-fried hash browns

摘要

Hash browns (HB) were fried (Teflon-coated pan, ∼180°C) with low-linolenic acid (LL-SBO) and creamy partially hydrogenated soybean oils (PH-SBO). High-performance size-exclusion chromatography of the oil extracted before heating indicated a relatively low polymer content (LL-SBO, 3.8%; PH-SBO, 1.6%), although the oil remaining in the pan after frying had a much greater polymer content (38.8%, LL-SBO; 17.5%, PH-SBO). The percentage of altered TAG in the LL-SBO sample (extracted from HB) was 34.4% after frying, whereas the PH-SBO had 33.2% altered TAG (as determined by supercritical fluid chromatography). In the LL-SBO pan-fried HB samples (not the extracted oil), 2-pentanone, hexanal, 2-hexenal, trans-2-heptenal, 2-pentylfuran, and trans-2-octenal were found, whereas the major volatile compounds in the HB fried with PH-SBO included hexanal, trans-2-hexenal, and trans-2-heptenal. Hexanal was the most abundant volatile compound in both HB samples (LL-SBO, 2.7 ppm; PH-SBO, 0.3 ppm). There were significant differences in the polymer content, hexanal content, p-anisidine values, and Foodoil sensor readings between LL-SBO and PH-SBO (P<0.05). The PH-SBO sample was more stable than the LL-SBO sample. Moreover, the LL-SBO oil sample in the pan after frying had the greater increase in polymer content.