Patent Application
20080008787
In the following working examples, the following soybean oil samples were used to fry various foods:
Treus™ (formerly known as Nutrium) Low Lin (or “LL”) oil is a low-linolenic soybean oil. Ultra Low Linolenic or “ULL” soybean oil is a recently-developed ultra-low-linolenic soybean oil that contains less linolenic acid, as well as more stearic and oleic acids and less linoleic acid than Nutrium Low Lin soybean oil.
Treus™ low linolenic soybean oil and ultra-low linolenic soybean oil (ULLS) were tested in tortilla chips applications against two controls: a partially hydrogenated soybean oil and refined, bleached, and deodorized (RBD) soybean oil (also referred to as commodity soybean oil or soybean salad oil), to determine if the test oils can be used as a trans alternative in snack applications.
The test shortenings and control shortenings were used in Wells Fryers to prepare tortilla chips for evaluation. Frozen raw tortilla chips were fried at 370° F. (188° C.) for 90 seconds. A full batch of tortilla chips weighed 100 grams per fryer basket. Approximately 45 lbs. of frozen raw tortilla chips were fried in each fryer sample to break in the oil prior to collecting fried chips for the test.
Approximately 30 lbs. of tortilla chips were fried in each fryer sample and collected for packaging. Fried tortilla chips were weighed into 5 oz. foil bags, labeled according to sample type and sealed for storage. Bagged chips were stored at 85° F. (29° C.) for a total of 6 months' storage. Oil samples were collected from fryers before, during and after frying and submitted for analytical testing. Fried tortilla chips were submitted for analytical testing upon packaging and after 6 weeks, 12 weeks and 24 weeks of 85° F. (29° C.) storage. Fried tortilla chip samples were tested for sensory descriptive and consumer preference testing initially upon packaging and at 6 weeks, 12 weeks and 24 weeks of 85° F. (29° C.) storage.
The analytical results of the frying oil samples showed typical variations in frying stability for the oils tested, with the best frying stability seen in the partially hydrogenated soybean oil sample. The analytical results of tortilla chips stored at 85° F. (29° C.) for up to 24 weeks gave an average fat uptake of 26.95% for tortilla chips fried in all samples. Anisidine values showed the highest results for chips fried in ULLS and the lowest results for chips fried in PH soybean oil. Similarly, Oxidative Stability Index was highest for chips fried in PH soybean oils and lowest for chips fried in ULLS.
Sensory data showed similar trends found in analytical testing of the fried tortilla chips. Descriptive sensory testing at the baseline of storage showed similar positive descriptors such as nutty, beany, corny, grassy and buttery for all samples tested. However, after 12 weeks of storage at 85° F. (29° C.), the tortilla chips fried in both RBD soybean oil and PH soybean oil both had higher intensity values for undesirable fishy and rancid descriptors than tortilla chips fried in Treus™ and ULLS. Moreover, after 24 weeks of storage at 85° F. (29° C.), the tortilla chips fried in RBD soybean oil, PH soybean oil and ULLS continued to show higher intensity values for undesirable fishy, rancid and painty descriptors than the tortilla chips fried in Treus™.
Descriptive sensory results were also validated with the sensory preference scores obtained from the consumer sensory panels (refer to FIG. 4). At baseline, consumer preference results showed equal or slightly higher preference for tortilla chips fried in Treus™ to tortilla chips fried in RBD and PH soybean oil. Moreover, tortilla chips fried in ULLS showed the highest consumer overall acceptability preference at the beginning of storage. However, the ULLS fried tortilla chips were significantly lower in preference after 24 weeks of storage at 85° F. (29° C.). The tortilla chips fried in Treus™ were highest in consumer preference after 12 weeks of storage at 85° F. (29° C.) for flavor and overall acceptability vs. all other tortilla chips prepared. Also, the Treus™ tortilla chips remained similar in preference to tortilla chips fried in PH soybean oil after 24 weeks of storage at 85° F. (29° C.).
Tortilla chips prepared in Treus™ showed acceptable storage stability for 24 weeks at 85° F. (29° C.) when compared to tortilla chips prepared in PH soybean oil. Sensory panels on Treus™ tortilla chips showed both an advantage in flavor and overall acceptability during storage. Tortilla chips prepared in ULLS showed high overall acceptability at the beginning of storage, but did not maintain acceptable storage stability for 24 weeks at 85° F. (29° C.).
Cheese curls—a typical snack food—were made having the following formula:
Separate batches were made with the Treus™ and ULLS soybean oils described in Example 1. The cheese curls were packed and shipped to another facility for testing by a sensory panel of 60 people. The panel found no significant difference between the cheese curls made with the respective soybean oils. The panel noted typical flavor and textural qualities.
Samples of the Treus™ and ULLS soybean oils described in Example 1 were used as a frying medium to fry food in a setting simulating a restaurant for five days, following a typical frying procedure of a restaurant.
French fries prepared on the second day were evaluated by a sensory panel as described above. The product quality of both samples was typical and the panelists could not detect any difference between them.
Chicken nuggets were prepared on the fifth day of the study. Panelists could detect a difference but found neither objectionable. The product was judged very acceptable.
Potato chips were fried in the following oil samples:
The fryer was broken in by frying potato chips through the fryer for 3 hours. The potato chips were prepared in the fryer at 368° F. to 378° F. (187° C. to 192° C.) for approximately 2 minutes and additional test oil was added as needed to the fryer. Potato chip samples were collected after between 3 hours and 6 hours of frying. 300 g potato chip samples treated with 12.5 g salt were packaged in sealed foil bags. Oil samples were collected after 3 hours of frying and after collecting all potato chip samples.
The potato chip samples were stored at 85° F. (29° C.) for accelerated storage testing. Typical frying oil analysis (oxidative stability index, free fatty acid, color, anisidine value, polymer, and food oil sensor) was conducted.
Prior to storage, a sensory panel found no significant differences among the four samples, i.e., Control 1, 2, and 3 and Test. For all attributes tested (appearance, texture, flavor and overall acceptability) the samples were rated as being between “neither like nor dislike” to “like slightly”. After six weeks of storage, a sensory panel again found no significant differences among the four samples.
The results of sensory evaluation after 12 weeks of storage were as follows.
The scale used for evaluation was 9=like extremely; 5=neither like nor dislike and 1=dislike extremely. Significant differences (P<0.05) between treatments were found in texture and overall acceptability (Note: ANOVA treatment effect for overall acceptability was at P=0.0878), i.e., Control 2 was found to a less desirable texture and was the least acceptable overall.
Priority is claimed to provisional application 60/806,682, filed Jul. 6, 2006. Provisional application 60/806,682 is incorporated by reference in its entirety.
| Number | Date | Country | |
|---|---|---|---|
| 60806682 | Jul 2006 | US |
