Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

International Journal of Food Sciences and Nutrition
Danielle M HackS William Hessert

Abstract

The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.

References

Aug 8, 1991·The New England Journal of Medicine·M J StampferC H Hennekens
Jan 1, 1995·Annual Review of Nutrition·M B KatanR P Mensink
Jan 17, 2002·Journal of the American Dietetic Association·Judith G Dausch
Apr 14, 2006·The New England Journal of Medicine·Dariush MozaffarianWalter C Willett

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