Quality changes of fat of frozen french fries
1985
Kostic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Changes in frying oil composition, depending on the frying temperature and time, as well as effects of such changes on absorbed oil stability in half-fried frozen potato depending on storage have been investigated. Oxidative changes in the absorbed oil are more prominent in sunflower oil. No significant differences in peroxide content, compared with the oil in which potato had been fried, have been noticed even after 1-year storage at -18 'C. Free fatty acids content depends directly on the frying temperature and time. After 1-year storage no significant changes in free fatty acids content, compared with frying oil, have been noticed, but it was higher than that in fresh oil. Iodine value and saponification number decreases. The absorbed oil colour, relative to that of fresh oil, varies from light yellow to dark brown, depending on the frying temperature and time. Reflection index increases almost in line with increasing treatment temperature. Sunflower oil stability is lower than that of maize germ oil.
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