Effects of expeller‐pressed/physically refined soybean oil on frying oil stability and flavor of french‐fried potatoes

Abstract To determine effects of expeller pressing/physical refining of soybean oil (SBO) on frying, studies were conducted with expeller‐pressed, physically refined, bleached, deodorized SBO (EPSBO); hexane‐extracted, refined, bleached, deodorized SBO+TBHQ; and hydrogenated SBO (HSBO). Oils contained citric acid and dimethylpolysiloxane and were used for 35 h of frying french‐fried potatoes. Polar compound levels in EPSBO were similar to SBO+TBHQ or HSBO. Flavor quality of potatoes was evaluated by trained, experienced, analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly lower intensities of fishiness than potatoes fried in SBO+TBHQ. Potatoes fried in HSBO were described as “hydrogenated”. Because of differences in flavor intensities and types, potatoes prepared in EPSBO had significantly better quality scores than those fried in SBO+TBHQ or HSBO during the first 15 h of frying. During later stages (25 and 35 h), potatoes fried in EPSBO had significantly better quality scores than potatoes fried in HSBO. Variations in minor oil constituents may partly explain these differences. EPSBO had less total tocopherols and phytosterols than did SBO at 0‐time. During frying, TBHQ in SBO and Maillard reaction products in EPSBO probably inhibited tocopherol loss and therefore improved quality.