Alternative frying oils. Comparison of high-oleic, low-linolenic rapeseed oil with traditional frying fats and oils.

摘要

Use of high-oleic, low-linolenic (HOLL) rapeseed oil for frying of potato products was studied. Oil fatty acid composition was determined and compared with that of fats and oils traditionally used for frying (including palm olein, high oleic sunflower oil and partially hydrogenated rapeseed oil). Storage stability and sensory properties of potato crisps fried in the different oils were also determined. Findings showed that HOLL rapeseed oils had similar frying properties to other traditionally used oils and fats while offering nutritional advantages. Potato crisps fried in HOLL rapeseed oil had similar or superior storage stability to traditionally-fried samples.