Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

E. Aydınkaptan; I. Barutçu Mazı

doi:10.3989/gya.1162162

Autores/as

E. Aydınkaptan Department of Food Engineering, Agricultural Faculty, Ordu University https://orcid.org/0000-0002-9570-3029
I. Barutçu Mazı Department of Food Engineering, Agricultural Faculty, Ordu University https://orcid.org/0000-0002-5324-8451

DOI:

https://doi.org/10.3989/gya.1162162

Palabras clave:

Freidora, Fritura en microondas, Patatas fritas, Perfil de ácidos grasos, Propiedades fisicoquímicas

Resumen

Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270), compuestos polares totales (TPC), color, viscosidad, e índice de refracción del aceite. Al final del período de fritura, se detectaron los valores más altos de viscosidad (76,29 cp) e índice de refracción (1,4738) en la fritura con microondas a 900 W de potencia. El nivel de TPC excedió el 25% después del tercer día en microondas en todos los niveles de potencia. Los valores de FFA en microondas aumentó progresivamente de 0,157% a 0,320-0,379% al quinto día. La pérdida de ácidos grasos poliinsaturados fue 37-53% en el caso de microondas. La calidad del aceite durante la fritura con microondas no tuvo un impacto significativo sobre la absorción de aceite y el cambio total de color de las patatas. La fritura mediante microondas, incluso a niveles más altos, proporcionó menor contenido de aceite (8.60-12.32% wb) y humedad (35.47-41.24%) en comparación con la freidora. La fritura en microondas produjo niveles significativamente mayores de degradación del aceite a todos los niveles de potencia en comparación con la freidora. Sin embargo, tiene la ventaja de reducir la absorción de aceite; así, el contenido de aceite de las patatas fue un 20-33% (wb) menor al nivel de potencia más alto.

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