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

Abstract

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 for 112 days at 22 and 40°C. Samples were removed from storage for chemical and sensory descriptive analyses. Fatty acid composition of raw soybeans changed after the frying process. Palmitic, linoleic, linolenic acids, iodine value and saturated/unsaturated ratio decreased while oleic acid and the oleic/linoleic ratio (O/L) increased after the frying process of soybeans. Soybeans fried in 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 mequiv O 2 kg -1 were reached after 23 days in FSS, 223 days in FSH, and 159 days in FSP at 22°C. The shelf life was 10 (at 22°C) and 7 (at 40°C) times longer in FSH than in FSS. Soybeans fried in high-oleic sunflower and peanut oils had a higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavors. © 2012 AOCS.