| The purpose of the present study was to blend hydrogenated soybean oil (HSO) with corn oil (CO) as frying oil to produce a small serving (100g) of french fries containing less than 0.5g of total trans fatty acids. This would meet the regulation set by FDA. Total trans fatty acids (elaidic acid and other t-18:2 isomers) in HSO and CO, and in french fries from these two oils were determined. Based on the results, theoretical calculations showed that blending 20% HSO with 80% CO as frying oil (BO) would provide <0.5 g total trans fatty acids in 100 g of french fries. Further experimentation revealed that french fries from BO subjected up to G hours of frying contained 0.3g total trans fatty acids/100 g. Our goal has met. The quality of the french fries from BO determined by p-anisidine, hexanal content, and percent polymers showed to be satisfactory. |
