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

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 ºC and 40 ºC. 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.