Chemical and Sensory Stability of Fried‐Salted Soybeans Prepared in Different Vegetable Oils

The purpose of this work was to evaluate the stability of fried‐salted soybeans prepared in normal and high‐oleic sunflower and normal peanut oils. Three products were obtained: fried‐salted soybeans prepared in sunflower oil (FSS), in high‐oleic sunflower oil (FSH) and in peanut oil (FSP). Products were stored for 112 days at 22 and 40 °C. Samples were removed from storage for chemical and sensory descriptive analyses. Fatty acid composition of raw soybeans changed after the frying process. Palmitic, linoleic, linolenic acids, iodine value and saturated/unsaturated ratio decreased while oleic acid and the oleic/linoleic ratio (O/L) increased after the frying process of soybeans. Soybeans fried in FSH had the highest O/L (2.42), followed by FSP (1.07), FSS (0.52), and finally by raw soybeans (0.37). Peroxide values higher than 10 mequiv O 2 kg −1 were reached after 23 days in FSS, 223 days in FSH, and 159 days in FSP at 22 °C. The shelf life was 10 (at 22 °C) and 7 (at 40 °C) times longer in FSH than in FSS. Soybeans fried in high‐oleic sunflower and peanut oils had a higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavors.