Tl. Mounts et al., LOW-LINOLENIC ACID SOYBEAN OILS - ALTERNATIVES TO FRYING OILS, Journal of the American Oil Chemists' Society, 71(5), 1994, pp. 495-499
Oil was hexane-extracted from soybeans that had been modified by hybri
dization breeding for low-linolenic acid (18:3) content. Extracted cru
de oils were processed to finished edible oils by laboratory simulatio
ns of commercial oil processing procedures. Oils from three germplasm
lines N83-375 (5.5% 18:3), N89-2009 (2.9% 18:3) and N85-2176 (1.9% 18:
3) were compared to commercial unhydrogenated soybean salad oil with 6
.2% 18:3 and two hydrogenated soybean frying oils, HSBOI (4.1% 18:3) a
nd HSBOII (<0.2% 18:3). Low-18:3 oils produced by hybridization showed
significantly lower room odor intensity scores than the commercial so
ybean salad oil and the commercial frying oils. The N85-2176 oil with
an 18:3 content below 2.0% showed no fishy odor after 10 h at 190 degr
ees C and lower burnt and acrid odors after 20 h of use when compared
to the commercial oils. Flavor quality of potatoes fried with the N85-
2176 oil at 190 degrees C after 10 and 20 h was good, and significantl
y better at both time periods than that of potatoes fried in the unhyd
rogenated oil or in the hydrogenated oils. Flavor quality scores of po
tatoes fried in the N89-2009 oil (2.9% 18:3) after 10 and 20 h was goo
d and equal to that of potatoes fried in the HSBOI oil (4.1% 18:3). Fi
shy flavors, perceived with potatoes fried in the low-18:3 oils, were
significantly lower than those reported for potatoes fried in the unhy
drogenated control oil, and the potatoes lacked the hydrogenated flavo
rs of potatoes fried in hydrogenated oils. These results indicate that
oils with lowered linolenic acid content produced by hybridization br
eeding of soybeans are potential alternatives to hydrogenated frying o
ils.