Research about 1% Linolenic Soybean Oil

Dr. Pamela White, a member of the department of food science and human nutrition at Iowa State University, and her students conducted an extensive evaluation of the 1% linolenic acid oil in comparison with a high oleic soybean oil and a partially hydrogenated soybean oil for frying french fries. Taste panels judged that the french fries prepared in the high oleic oil were inferior in flavor to the 1% linolenic and partially hydrogenated oils. The flavor of french fries prepared in the 1% linolenic and partially hudrogenated oils was found to be the same. Details.