Chemical and sensory stability of fried-salted soybeans prepared in different vegetable oils

M. P. JAUREGUI; RIVEROS C. G.; NEPOTE V.; GROSSO, N. R.; M. F. GAYOL

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2012 vol. 89 p. 1699 - 1711

0003-021X

The purpose of this work was to evaluate the stability of fried-salted soybeans prepared in different vegetable oils and stored at different temperatures. Normal and high-oleic sunflower and normal peanut oils were used to fry soybeans. Three products were obtained: fried-salted soybeans prepared in sunflower oil (FSS), in high-oleic sunflower oil (FSH) and in peanut oil (FSP). Products were stored during 112 days at 22 C and 40 C. Samples were removed from storage for chemical and sensory descriptive analyses. Initial fatty acid composition was analyzed in the frying oils, raw soybeans, and fried-salted products at 0 (zero) storage day. Fatty acid composition of raw soybeans changed after frying process. Palmitic, linoleic, linolenic acids, iodine value and saturated/unsaturated ratio decreased while oleic acid and oleic/linoleic ratio (O/L) increased after the frying process of soybeans. FSH had the highest O/L, followed by FSP, FSS, and finally by raw soybeans. Soybeans fried in high-oleic sunflower and peanut oils showed higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavours. High-oleic sunflower and peanut oils could be used to prepare frying products for increasing their shelf-life preventing loss of their sensory and nutritional quality.