期刊
FOOD CHEMISTRY
卷 243, 期 -, 页码 192-201出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.117
关键词
Deep-frying; White potatoes; Nutritional and sensory quality; Acrylamide; Ascorbic acid; Oxidation; Monounsaturated fats
资金
- PRODER [53988]
- FAEDER
- FCT/MEC
- FEDER [SFRH/BD/82285/2011]
- Campus de Excelencia Internacional Agroalimentario (ceiA3)
- University of Jaen, from Spain
- [UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265]
- Fundação para a Ciência e a Tecnologia [UID/QUI/50006/2013] Funding Source: FCT
Fresh potatoes were intermittently deep-fried up to recommended limits (175 degrees C, 8 h/day, 28 h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据