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.
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
0
References
2
Citations
NaN
KQI