Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
article
A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS). Reference samples were prepared using palm olein (PO) or hydrogenated rapeseed/palm oil mixture (RP). Crisps were stored at ambient temperature for six months and French fries at -20°C for 12 months. At regular intervals the samples were assessed. Crisps prepared in SO have a lower sensory quality than those prepared in PO. Frying in HOSO resulted in crips comparable with those fried in PO. The differences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The addition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and especially in SO, in comparison with RR resulted in a product with a typical sweet fruits odour and flavour. During storage these sensory attributes decreased in intensity. As this finding m ght be an artefact of this study, further research is needed.
TNO Identifier
53575
Source
Grasas y Aceites, 47(1-2), pp. 75-80.
Pages
75-80
Files
To receive the publication files, please send an e-mail request to TNO Repository.