ARS | Publication request: The Effect of Expeller Pressed Soy Oil on Flavor of French Fried Potatoes and Frying Oil Stability

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract
Publication Acceptance Date: February 1, 2004
Publication Date: May 15, 2004
Citation: Warner, K.A. 2004. The effect of expeller pressed soy oil on flavor of french fried potatoes and frying oil stability [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p. 42.

Technical Abstract: Frying studies were conducted using four oils including expeller pressed soybean oil; refined, bleached, deodorized soybean oil with and without tertiary butyl hydroquinone (TBHQ); and hydrogenated soybean oil for up to 35 hr of intermittent frying of french fried potatoes. The oils were evaluated for frying stability by measuring total polar compounds and the flavor quality of the french fried potatoes was evaluated by a trained, experienced, analytical sensory panel. The frying stability of expeller pressed soybean oil was significantly better than soybean oil with no additives, but similar to the stability of soybean oil with TBHQ or hydrogenated soybean oil. Soybean oil used for 35 hr of potato frying had a total polar compound level of 17.7% whereas the expeller oil had 9.1%, soybean oil with TBHQ had 8.8% and hydrogenated soybean oil had 9.7%. In early frying stages, the potatoes fried in expeller oil had significantly lower intensities of fishy flavor than potatoes fried in soybean oils with or without TBHQ. Also, potatoes fried in expeller oil during these same times had significantly higher intensities of the deep fried flavor than potatoes fried in soybean oils with or without TBHQ or in hydrogenated soybean oil. Potatoes fried in hydrogenated oil were described as waxy, fruity and flowery which are flavors characteristic of hydrogenated oil. Because of these differences in intensities and types of flavor attributes, the potatoes prepared with expeller pressed oil had significantly higher flavor quality scores than the soybean oils with or without TBHQ and hydrogenated soybean oil during the first 15 hr of frying. During later stages of frying at 25 and 35 hr, the french fried potatoes fried in expeller soybean oil still had significantly better overall flavor quality scores than the potatoes fried in hydrogenated soybean oil or soybean oil without TBHQ, but no significant differences were seen between the potatoes fried in expeller pressed oil and soybean oil with TBHQ. These results indicated that expeller soybean oil increased the frying stability of oil compared to soybean oil with no additives and was comparable to soybean oil with TBHQ and hydrogenated soybean oil as evaluated by total polar compound levels. Flavor quality of the french fried potatoes prepared in the expeller oil was significantly better than soybean oil with no additives and hydrogenated soybean oil at all frying times and soybean oil with TBHQ during the first 15 hr of frying. Therefore, food manufacturers may want to consider using expeller pressed oil as an alternative to hydrogenation or additives.