Grasas y Aceites, Vol 45, No 3 (1994)

Evolution of the quality of the oil and the product in semi-industrial frying


https://doi.org/10.3989/gya.1994.v45.i3.982

M. Beatriz
Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto, Portugal

P. P. Oliveira
Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto, Portugal

Margarida A. Ferreira
Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto, Portugal

Abstract


Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.

Keywords


Edible oil; Quality (change); Rissole; Semi-industrial frying

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