June 17/Food Weekly News -- "To determine effects of expeller oil pressing and decreased linolenic acid, intermittent batch frying tests were conducted with tortilla chips using soybean oil (SBO), expeller-pressed SBO (EPSBO), expeller-pressed low-linolenic SBO (EPLLSBO), high-oleic sunflower oil, corn oil and hydrogenated SBO for up to 35 hours of frying. Chips were aged at 25C and trained, experienced analytical sensory panelists evaluated their flavor," scientists writing in the Journal of Food Lipids report.
"Oxidative stability of the chips was determined by hexanal analyses, and oil fry life was measured by total polar compounds. The stability of tortilla chips fried in EPLLSBO was significantly better than chips fried in SBO or EPSBO as judged by rancid flavor intensity and hexanal formation after storage. This effect may be due, in part, to less linolenic acid in EPLLSBO and better tocopherol retention compared to EPSBO," wrote K. Warner and colleagues, Department of Agriculture.