TY - JOUR
T1 - Nutrition, sensory evaluation, and performance analysis of trans fat-free, low alpha-linolenic acid frying oils
AU - Hack, Danielle M.
AU - Bordi, Peter L.
AU - Hessert, S. William
PY - 2009/1
Y1 - 2009/1
N2 - 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.
AB - 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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U2 - 10.1080/15378020802672030
DO - 10.1080/15378020802672030
M3 - Article
AN - SCOPUS:61649124274
SN - 1537-8020
VL - 12
SP - 42
EP - 54
JO - Journal of Foodservice Business Research
JF - Journal of Foodservice Business Research
IS - 1
ER -