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Reduction of trans fatty acids in fr...

Brannon, Laura Ellen.

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Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil./
作者:	Brannon, Laura Ellen.
面頁冊數:	91 p.
附註:	Source: Masters Abstracts International, Volume: 43-06, page: 2058.
Contained By:	Masters Abstracts International43-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1425944
ISBN:	0542046334

Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil.
Brannon, Laura Ellen.

Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil. - 91 p.

Source: Masters Abstracts International, Volume: 43-06, page: 2058.

Thesis (M.S.)--Texas Woman's University, 2005.

The purpose of the present study was to blend hydrogenated soybean oil (HSO) with corn oil (CO) as frying oil to produce a small serving (100g) of french fries containing less than 0.5g of total trans fatty acids. This would meet the regulation set by FDA. Total trans fatty acids (elaidic acid and other t-18:2 isomers) in HSO and CO, and in french fries from these two oils were determined. Based on the results, theoretical calculations showed that blending 20% HSO with 80% CO as frying oil (BO) would provide <0.5 g total trans fatty acids in 100 g of french fries. Further experimentation revealed that french fries from BO subjected up to G hours of frying contained 0.3g total trans fatty acids/100 g. Our goal has met. The quality of the french fries from BO determined by p-anisidine, hexanal content, and percent polymers showed to be satisfactory.

ISBN: 0542046334Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil.
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520 $a The purpose of the present study was to blend hydrogenated soybean oil (HSO) with corn oil (CO) as frying oil to produce a small serving (100g) of french fries containing less than 0.5g of total trans fatty acids. This would meet the regulation set by FDA. Total trans fatty acids (elaidic acid and other t-18:2 isomers) in HSO and CO, and in french fries from these two oils were determined. Based on the results, theoretical calculations showed that blending 20% HSO with 80% CO as frying oil (BO) would provide <0.5 g total trans fatty acids in 100 g of french fries. Further experimentation revealed that french fries from BO subjected up to G hours of frying contained 0.3g total trans fatty acids/100 g. Our goal has met. The quality of the french fries from BO determined by p-anisidine, hexanal content, and percent polymers showed to be satisfactory.
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