Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
DOI:
https://doi.org/10.3989/gya.1999.v50.i6.695Keywords:
«French fries», Frying fats, Hydrolysis, Polar compounds, Thermooxidative alteration.Abstract
The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.
Downloads
Download data is not yet available.
Downloads
Published
1999-12-30
How to Cite
1.
Masson L, Robert P, Izaurieta M, Romero N. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector. Grasas aceites [Internet]. 1999Dec.30 [cited 2024Apr.19];50(6):460-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/695
Issue
Section
Research
License
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.