CARACTERÍSTICAS DA BATATA FRITA EM ÓLEOS COM DIFERENTES GRAUS DE INSATURAÇÃO

2003 
Foram avaliados parâmetros de qualidade da batata frita obtida pela fritura com gorduras de diferentes composicoes em acidos graxos. Tres lotes de 100 g de batatas cortadas tipo chips foram levadas a fritura em tres diferentes tipos de oleos (girassol, milho e gordura vegetal hidrogenada). Alem da determinacao do teor de gordura nas batatas fritas foram realizadas analises de acidez nos oleos e gorduras, antes e apos a fritura. Posteriormente, efetuou-se a avaliacao sensorial das amostras quanto aos atributos de crocância, rancidez e residual de gordura. A gordura mais saturada apresentou-se mais estavel na fritura de batatas, embora tenha sido detectado maior residual de gordura (maior incorporacao de oleo na batata) na analise sensorial. Os tres oleos utilizados nao se degradaram demasiadamente, sendo, portanto, adequados ao processo de fritura de alimentos nas condicoes deste estudo. FRENCH-FRIES CHARACTERISTICS IN OILS WITH DIFFERENT DEGREES OF INSATURATION Abstract French-fries quality parameters obtained by frying with oils of different compositions in fatty acids were evaluated. Three lots of 100 g potatos sliced as chips where taken to fry in three different types of oil (sunflower and corn oils, and partially hidrogenated vegetal fat). Analysis of acidity were realized in the oils and fat, before and after the frying process. After this process, sensory evaluation of the samples Pontua ao was done for the atributes of crunchness, rancidity and residual fat. The higher saturated fat showed more stability in the frying process of potatos, although it was detected the highest fat residual (greater incorporation of oil in potato) by sensory analysis. The three oils utilized didn´t show high degree of degradation, therefore they were considered adequate to the frying process of food in the conditions of this study.
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