Sensory Evaluation of French Fries Fried in Four Oils: Extra Caliber ZTF Samples A & C, Advantage Cotton Soy Blend, and Advantage Low Linoleic Soybean Oil

Peter Lawrence Bordi, Jr., M. Richard Hoover, Kiwon Lee

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Foodservice companies have begun developing frying oils that significantly reduce trans fats; the challenge, however, is ensuring these products still satisfy consumer demand. The purpose of this study was to evaluate and compare the sensory characteristics of four trans-fat-free oils that contain different ingredients using french fries as the medium. A total of 507 panelists completed sensory evaluations for french fries prepared in the different oils for five days based on temperature, appearance, color, taste, texture, flavor intensity, and overall liking. ANOVA and Tukey post hoc tests were used to compare sensory characteristics of each type of oil on each day. The comparison results found significant differences among four samples for appearance, color, and texture but no differences for taste, flavor, and overall liking. This study suggests that strong alternatives do exist for those seeking to switch to oils offering greater nutritional benefits without compromising appearance, flavor, taste, or texture.

Original languageEnglish (US)
Pages (from-to)34-42
Number of pages9
JournalJournal of Culinary Science and Technology
Volume12
Issue number1
DOIs
StatePublished - Jan 1 2014

All Science Journal Classification (ASJC) codes

  • Food Science

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