Nutrition, sensory evaluation, and performance analysis of trans fat-free, low alpha-linolenic acid frying oils

Danielle M. Hack, Peter Lawrence Bordi, Jr., S. William Hessert

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The FDA now requires the labeling of trans fats, a decision that has encouraged foodservice operators to eliminate trans fats from foods and reformulate deep-fat frying oils in order to make them trans fat-free. This study evaluated performance, sensory, and nutrition characteristics of trans fat-free oils used to cook French fries during a 10-day controlled degradation session. Nutritional analyses and fatty acid profiles were conducted on the oils before degradation, and a sensory evaluation of fries cooked in different oils was conducted to determine liking of the fries. Results indicated a preference for French fries fried in canola oils, while the 0.05% low alpha-linolenic (ALA) soybean oil had the highest stability and lowest oil usage. All the low ALA oils in the study provided a healthy, inexpensive, and stable option for foodservice operators to consider when choosing trans fat-free oils; therefore, foodservice operators must determine which is more importantstability, usage, nutrition, or taste preferencewhen selecting the right oil for their operation.

Original languageEnglish (US)
Pages (from-to)42-54
Number of pages13
JournalJournal of Foodservice Business Research
Volume12
Issue number1
DOIs
StatePublished - Jan 1 2009

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frying oil
alpha-Linolenic Acid
alpha-linolenic acid
sensory evaluation
Oils
Fats
nutrition
oils
lipids
food service
French fries
degradation
canola oil
Soybean Oil
soybean oil
fatty acid composition
Fatty Acids
Food

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "The FDA now requires the labeling of trans fats, a decision that has encouraged foodservice operators to eliminate trans fats from foods and reformulate deep-fat frying oils in order to make them trans fat-free. This study evaluated performance, sensory, and nutrition characteristics of trans fat-free oils used to cook French fries during a 10-day controlled degradation session. Nutritional analyses and fatty acid profiles were conducted on the oils before degradation, and a sensory evaluation of fries cooked in different oils was conducted to determine liking of the fries. Results indicated a preference for French fries fried in canola oils, while the 0.05{\%} low alpha-linolenic (ALA) soybean oil had the highest stability and lowest oil usage. All the low ALA oils in the study provided a healthy, inexpensive, and stable option for foodservice operators to consider when choosing trans fat-free oils; therefore, foodservice operators must determine which is more importantstability, usage, nutrition, or taste preferencewhen selecting the right oil for their operation.",
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Nutrition, sensory evaluation, and performance analysis of trans fat-free, low alpha-linolenic acid frying oils. / Hack, Danielle M.; Bordi, Jr., Peter Lawrence; Hessert, S. William.

In: Journal of Foodservice Business Research, Vol. 12, No. 1, 01.01.2009, p. 42-54.

Research output: Contribution to journalArticle

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