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

JAUREGUI, P.; RIVEROS, C.; NEPOTE V; GROSSO NR; GAYOL, M.F.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

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 normal and high-oleic sunflower and normal peanut oils. 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. 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. Soybeans fried in high-oleic sunflower oil (FSH) had the highest O/L (2.42), followed by FSP (1.07), FSS (0.52), and finally by raw soybeans (0.37). Peroxide values higher than 10 meqO2 kg-1 were reached after 23 days in FSS, 223 days in FSH, and 159 days in FSP at 22 ºC. The self life was of 10 (at 22 ºC) and 7 (at 40 ºC) times longer in FSH than in FSS. Soybeans fried in high-oleic sunflower and peanut oils had higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavors.