Sensory evaluation frying oils

SENSORY EVALUATION OF FRYING OILS/ROOM ODOR... 

Corey JM, Gertz CC, Wang BS, Birrell LK, Johnson SL, Martin DC, Feldman EL (2008) The design of electrospun PLLA nanofiber scaffolds compatible with serum-free growth of primary motor and sensory neurons. Acta Biomaterials 4 863-875 Corley RHV, Gray BS (1976) Yield and yield components In Corley RHV, Hardon JJ, Wood BJ (eds) Oil palm research. Elsevier, Amsterdam, pp 77-86 Cuesta C, Sanchez-Muniz FJ, Hernandez I (1991) Evaluation of nonpolar methyl esters by column and gas chromatography for the assessment of used frying oils. J Am Chem Soc 68 443-445... 

Table 12.9. Analyses of frying cottonseed oil (CSO) and high-oleic sunflower oils (HOSUN) and their mixtures, and sensory evaluations of potato chips after frying and storage ...

The effectiveness of the appropriate FRI combination in stabilizing oils, normally sprayed onto expanded cereals, snacks and pet food is shown in Figure 3. The application of com oil to an expanded pet food at a level of 5% posed an unusual stress. The oil is stressed by the high surface area of the expanded food. Inclusion of oleoresin rosemary or ethoxyquin, or a patented ascorbic acid (Todd, 1989, 1992) provides varying degrees of improvement in shelflife as determined by sensory evaluation of the aroma, a key factor in dog foods. Aroma development correlated well with the Active Oxygen Method (AOM) for peroxide value determination. 

Xu, XQ, Tran, VH, Palmer, MV, White, K and Salisbury, P (1999) Chemical and physical analyses and sensory evaluation of six deep-frying oils. J. Am. Oil Chem. Soc., 76, 1091-1099. 

Sensory Evaluation Figure 5.3 shows the mean acceptance scores obtained for French fries, chicken and fish sticks fried in different oils. Consumer panel is a subjective type of measurement because panellists are not trained and assessment is based on previous experience of each panellist. Here some skewed results are acceptable because experience of each panellist is different within particular group of assessors. Main oil on the market will make consumers familiar to its characteristics and cause acceptance at the higher level, whereas consumers for which type oil is not known have tendency to score lower. For example, it can be canola oil for Canadians and for Americans soyabean oil. 

FIGURE 11.1 Sensory evaluation of French fries deep fried in different oils. 

A summarized comparison of the used oils was carried out by the distribution of rank numbers according to the outcome of each oil at the most important parameters for the assessment of the oils after a frying time of 72 h. The oil coming out on the top got a 1 while the worst oil had a 4. After distribution of the rank numbers, the mean value was calculated for each oil. For this assessment the following parameters, oligomer triacylglycerols, polar compounds, free fatty acids as weU as the sensory evaluation of the oil and the French fries were used. 

In another frying trial by Xu et al. (1999), three HOLL canola oils with different levels of linolenic acid and HOSO were compared with commercial PO. The oils were heated over a period of 80 h at 190°C by frying potato chips. Fatty acid analysis, iodine value, colour index, dielectric constant, free fatty acids and the total polar compounds were used for the assessment of the suitability of the oils. Additionally, a sensory evaluation was carried out... 

The sensory evaluation of the potato crisps, appearance, consistency and smell and taste were tested by a trained sensory panel with the results combined to a weighted quality score in the range from 0 to 5. The results showed the sensory quality of potato crisps fried in HOLL canola oil was comparable with potato crisps fried in PO and PHF (HOLT) with no significant difference between the different oils (P = 0.01) when the samples were stored under normal atmosphere (Figure 11.6a). 

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