Sensory Evaluation of Unsalted French Fries Using Peanut Oil Versus Unsalted French Fries Using Canola Oil

Autor:	Ki Won Lee, Kimberly C. Snyder, M. Richard Hoover, Jennifer A Fleming, Peter L. Bordi
Rok vydání:	2013
Předmět:	Trans fat Taste food.ingredient French fries Saturated fat Biology food medicine Peanut oil Food science medicine.symptom Canola Weight gain Flavor Food Science
Zdroj:	Journal of Foodservice Business Research. 16:210-217
ISSN:	1537-8039 1537-8020
Popis:	Growth in fast food consumption has contributed to weight gain among Americans. This has led to an increase in cardiovascular disease and other diseases associated with being overweight. Some evidence suggests that substituting canola oil for other oils when preparing foods may be nutritionally beneficial. This study compared the sensory characteristics/oil degradation of high oleic canola oil and peanut oil. The study showed high oleic canola oil to be a particularly strong alternative for those seeking to switch to an oil that offers greater nutritional benefits without compromising the appearance, flavor, taste or texture of the foods being prepared.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::da03a1f281083dc7f0565e039d377864 https://doi.org/10.1080/15378020.2013.782245 Zobrazit plný text záznamu