Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils
After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and f...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1996-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/846 |
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| _version_ | 1850159636346306560 |
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| author | R. Raoux O. Morin F. Mordret |
| author_facet | R. Raoux O. Morin F. Mordret |
| author_sort | R. Raoux |
| collection | DOAJ |
| description |
After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis. In the chosen conditions of the trials, the organoleptic quality of four french fries batches is different but stable within the storage period. For the crisps a more or less significant evolution is observed depending on the frying oil type; this modification is mostly described by the fruity and rancid attributes.
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| format | Article |
| id | doaj-art-c37521280817482cb68bedffb89631ff |
| institution | OA Journals |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 1996-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-c37521280817482cb68bedffb89631ff2025-08-20T02:23:27ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141996-04-01471-210.3989/gya.1996.v47.i1-2.846830Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oilsR. Raoux0O. Morin1F. Mordret2Institut des Corps GrasInstitut des Corps GrasInstitut des Corps Gras After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis. In the chosen conditions of the trials, the organoleptic quality of four french fries batches is different but stable within the storage period. For the crisps a more or less significant evolution is observed depending on the frying oil type; this modification is mostly described by the fruity and rancid attributes. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/846CripsFrench friesHigh oleic sunflower oilSensory assessmentStorageSunflower oil |
| spellingShingle | R. Raoux O. Morin F. Mordret Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils Grasas y Aceites Crips French fries High oleic sunflower oil Sensory assessment Storage Sunflower oil |
| title | Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| title_full | Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| title_fullStr | Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| title_full_unstemmed | Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| title_short | Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| title_sort | sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils |
| topic | Crips French fries High oleic sunflower oil Sensory assessment Storage Sunflower oil |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/846 |
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