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Oxidative Stability and Sensory Quality of Foods Fried in Palm and Other Vegetable Oil Blends

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Oxidative Stability and Sensory Quality of Foods Fried in Palm and Other Vegetable Oil Blends OXIDATIVE STABILITY AND SENSORY QUALITY OF FOODS FRIED IN PALM AND OTHER VEGETABLE OIL BLENDS By CAITLYN J. SORIANO A THESIS PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2016 © 2016 Caitlyn J. Soriano To my Mom and Dad ACKNOWLEDGEMENTS First I would like to thank my advisor, Dr. George Baker, for granting me the opportunity to pursue my master’s degree under his tutelage and to the Malaysian Palm Oil Board for funding my graduate program. I would also like to extend my sincere appreciation to the rest of my supervisory committee: Dr. Deborah Burr, Dr. Renee Goodrich-Schneider, Dr. Paul Sarnoski, and Dr. Charles Sims, for their guidance and expertise throughout my studies. A special thank you goes to Sara Marshall, Dr. Asli Odabasi, and the FSHN Taste Panel Staff for their assistance with sensory evaluations and to Dr. Yavuz Yagiz for his assistance with instrumental analyses. I would also like to thank my lab mates, near, far, and adjunct: Dan, Hai, Rui, Brittany, and Gayathri for all of their help, suggestions, and friendship and my roommate, Izzy, for all of the late nights, early mornings, and pots of coffee. Additionally, I would like to thank Dr. Baker, Dr. Gloria Cagampang, Dr. Harry Sitren, and the 2013 China group for introducing me to the world of food science. And last but definitely not least, I would like to thank my boyfriend, Amith, and my parents, Madolin and Edwin, for their never ending love, patience, and support. 4 TABLE OF CONTENTS page ACKNOWLEDGEMENTS ............................................................................................... 4 LIST OF TABLES ............................................................................................................ 7 LIST OF FIGURES .......................................................................................................... 8 LIST OF ABBREVIATIONS ............................................................................................. 9 ABSTRACT ................................................................................................................... 11 CHAPTER 1 INTRODUCTION .................................................................................................... 13 2 LITERATURE REVIEW .......................................................................................... 15 Palm Oil .................................................................................................................. 15 Production ........................................................................................................ 17 Refining, Bleaching, and Deodorization ........................................................... 18 Fractionation ..................................................................................................... 20 Oil Modification ................................................................................................. 22 Economics ........................................................................................................ 26 Deep Fat Frying ...................................................................................................... 26 Frying Phases .................................................................................................. 27 Chemical Reactions ......................................................................................... 29 Oil Quality ............................................................................................................... 32 Oil Stability Index .............................................................................................. 35 Other Factors Affecting Oil Quality ................................................................... 38 Sensory Science ..................................................................................................... 38 Testing.............................................................................................................. 40 Scales............................................................................................................... 41 Evaluation ......................................................................................................... 43 3 MATERIALS AND METHODS ................................................................................ 50 Materials ................................................................................................................. 50 Sample Preparation ................................................................................................ 50 Fatty Acid Composition ........................................................................................... 51 Oxidative Stability Index .......................................................................................... 52 Melting Range ......................................................................................................... 52 Deep-Fat Frying ...................................................................................................... 53 Color ....................................................................................................................... 54 Free Fatty Acids ...................................................................................................... 54 Volatile Compound Analysis ................................................................................... 55 Sensory Evaluation ................................................................................................. 55 5 Statistics ................................................................................................................. 56 4 RESULTS AND DISCUSSION ............................................................................... 61 Blend Screening ..................................................................................................... 61 Fatty Acid Composition ........................................................................................... 62 Free Fatty Acid ....................................................................................................... 62 Volatile Compound Analysis ................................................................................... 63 Color ....................................................................................................................... 64 Sensory ................................................................................................................... 66 5 CONCLUSIONS ..................................................................................................... 76 APPENDIX A BALLOT FOR SENSORY EVALUATION ............................................................... 78 B DESCRIPTIVE SUMMARY STATISTICS FOR MISSING DATA: 40/60 PC ........... 82 C DESCRIPTIVE SUMMARY STATISTICS FOR MISSING DATA: SOYBEAN ......... 83 LIST OF REFERENCES ............................................................................................... 84 BIOGRAPHICAL SKETCH ............................................................................................ 93 6 LIST OF TABLES Table page 2-1 Fatty acid composition of various vegetable oils................................................. 45 2-2 Desirable qualities of refined palm oil ................................................................. 45 2-3 Oxidative stability index (OSI) values at 120°C .................................................. 45 2-4 AOCS Flavor Quality Scale ................................................................................ 46 3-1 Palm and other vegetable oil blend combinations (%) ........................................ 58 3-2 Palm kernel and other vegetable oil blend combinations (%) ............................. 58 3-3 Time equivalent per batch .................................................................................. 59 4-1 Values for pure vegetable oils ............................................................................ 69 4-2 Values for palm and other vegetable oil blend combinations .............................. 69 4-3 Values for palm kernel and other vegetable oil blend combinations ................... 69 4-4 Fatty acid composition of 40/60 PC over time (%) (n=3) .................................... 70 4-5 Fatty acid composition of soybean oil over time (%) (n=3) ................................. 70 4-6 Free fatty acid (FFA) values for oils over time (n=3) ........................................... 70 4-7 Color values of frying oils with increasing frying time (n=2) ................................ 70 4-8 Hedonic means for overall appearance (n=93) ................................................... 70 4-9 Hedonic means for overall liking (n=93) ............................................................. 71 4-10 Hedonic means for overall flavor (n=93) ............................................................. 71 4-11 Hedonic means for off-flavor (n=93) ................................................................... 71 4-12 Hedonic means for overall texture (n=93) ........................................................... 71 4-13 Hedonic means for crispiness (n=93) ................................................................. 71 4-14 Juiciness means using JAR scale (n=93) ........................................................... 72 4-15 Purchase intent means using 5-point scale (n=93) ............................................. 72 4-16 Panelist
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