Naslov
Oxidative stability of potato strips fried in various oils

Autori
Brnčić-Rimac, Suzana ; Lelas, Vesna ; Rade, Desanka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of abstracts 2 nd Central European Congress on Food / Prof. Diana Banati - Budimpešta : Central Food Research Institute, 2004

Skup
2 nd Central European Congress on Food

Mjesto i datum
Budimpešta, Mađarska, 26.04.2004. - 28.04.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Potato strips; various oils; deep fat frying

Sažetak
Deep fat frying is one of the oldest processes of food preparation. It is widely used by the food industry and consumers. French fried potatoes represent one of the major items in the food market either as a processed product or as a frozen par-fried. During the frying, physical, chemical and sensory characteristics of the potato are modified. In this work the effect of sunflower oil, vegetable oil as well as palm oil on the oxidative stability of frozen potato strips during 60 days storage was studied. The oil absorbed into fried potato strips was extracted and analyzed for peroxide value and amount of free fatty acids. The results have shown better stability of palm oil whereas sunflower oil exhibited the higher oxidation rate. Frying oil stability measured by fatty acid composition, peroxide value, anisidine value and polar components showed that palm oil was superior to sunflower and vegetable oil in frying performance to resistance to termooxidation. In this work also the influence of prefrying treatment (blanching in varous solution) and various carboxy methylcellulose (CMC) coating addition on sensory properties of fried potato was studied. The results of sensory evaluation after frying have shown that the kind oil had significant influence on sensory characteristics (taste, odour, color and appearance). The selection of blanching solution had significant effect on all sensory parameters except the odour. CMC addition had no significant influence on the sensory characteristics of fried potato. The best taste showed potato strips blanched in CaCl2 while the potato strips fried in sunflower oil had the highest score for odour.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA