Relations between characteristics of hydrogenated rapeseed oil during French frying.
1993
Kourimska L. | Pokorny J. | Stern P.
Hydrogenated rapeseed oil was used for French frying of fresh potatoes for six consecutive days. The degree of deteriorative reactions was rather low. The content of total polar compounds was correlated with spectrophotometric and rheological data better than the content of free fatty acids or of oxidized products. The static yield value at 20 degrees C saw more suitable for calculating the correlations than the static yield value measured at other temperatures or than the apparent viscosity. Close correlations were obtained between the appearance and the colour of fries or between the crunchiness and the intensity of crunching sounds. Correlations between flavour characterictics were significant but not sufficiently high to allow combinations of indices and simplification of the flavour profile.
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