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Title: FRYING QUALITY AND STABILITY MID-OLEIC LEVEL SUNFLOWER OIL

Author
item Warner, Kathleen
item KLEINGARTNER, L - NAT'L SUNFLOWER ASSOC

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: NuSun, a sunflower oil modified to contain 65% oleic acid, was evaluated for frying performance and stability. Flavor characteristics of tortilla chips prepared in the commercially processed oil were evaluated by trained analytical sensory panelists. In comparison to tortilla chips prepared in sunflower oil, the samples fried in mid-oleic sunflower oil had significantly greater flavor stability after accelerated aging at 4 days, 60 deg C. The degree of difference in stability between the chips from the two oil types increased with increasing hours of frying. These results corresponded to the differences in total polar compound levels between the oils. Sunflower oil had significantly higher polar compound percent than did the mid-oleic sunflower oil. Sunflower oil had the highest intensities of off-odors including acrid and burnt in room odor tests because of its higher polyunsaturated fatty acid content.