Sensory Evaluation of Unsalted French Fries Using Peanut Oil Versus Unsalted French Fries Using Canola Oil

Peter L. Bordi, M. Richard Hoover, Kiwon Lee, Jennifer Fleming, Kimberly C. Snyder

Research output: Contribution to journalArticlepeer-review

Abstract

Growth in fast food consumption has contributed to weight gain among Americans. This has led to an increase in cardiovascular disease and other diseases associated with being overweight. Some evidence suggests that substituting canola oil for other oils when preparing foods may be nutritionally beneficial. This study compared the sensory characteristics/oil degradation of high oleic canola oil and peanut oil. The study showed high oleic canola oil to be a particularly strong alternative for those seeking to switch to an oil that offers greater nutritional benefits without compromising the appearance, flavor, taste or texture of the foods being prepared.

Original languageEnglish (US)
Pages (from-to)210-217
Number of pages8
JournalJournal of Foodservice Business Research
Volume16
Issue number2
DOIs
StatePublished - Apr 2013

All Science Journal Classification (ASJC) codes

  • Food Science

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