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Pregled bibliografske jedinice broj: 56750

Quality and sensory evaluation of used frying oil from restaurants


Vahčić, Nada; Hruškar, Mirjana
Quality and sensory evaluation of used frying oil from restaurants // Food Technology and Biotechnology, 37 (1999), 2; 107-112 (međunarodna recenzija, članak, znanstveni)


Naslov
Quality and sensory evaluation of used frying oil from restaurants

Autori
Vahčić, Nada ; Hruškar, Mirjana

Izvornik
Food Technology and Biotechnology (1330-9862) 37 (1999), 2; 107-112

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Used frying oil; sensory evaluation

Sažetak
In 46 samples of used frying oil from Zagreb restaurants or fast food outlets, iodine value, peroxide value, refractive index, free fatty acid (as % oleic), p-anisidine , total polar components, oxidized fatty acids and sensory evaluation were determined. The aim of this study was twofold: first, to show a quality of used frying oil obtained from Zagreb restaurants and fast food services ; second, to correlate the results of some investigated physico-chemical parameters with sensoric evaluation. Linear relationship among them were determined, coefficients of correlation were generally high (from 0, 8500 to 0, 8872 ) and consequently very accurately predicting equations were obtained by regression analysis. It may be concluded that sensory evaluation is a fast and simple method and can be use as a reliable indicator for the frying oil quality estimation.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058301

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • Social Sciences Index