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

Authors

  • M. Beatriz Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto
  • P. P. Oliveira Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto
  • Margarida A. Ferreira Laboratory of Bromatology, Faculty of Pharmacy, University of Oporto

DOI:

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

Keywords:

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

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.

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Published

1994-06-30

How to Cite

1.
Beatriz M, Oliveira PP, Ferreira MA. Evolution of the quality of the oil and the product in semi-industrial frying. Grasas aceites [Internet]. 1994Jun.30 [cited 2024May28];45(3):113-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/982

Issue

Section

Research