Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Oxidative stability of potato strips fried in various oils (CROSBI ID 501535)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Brnčić-Rimac, Suzana ; Lelas, Vesna ; Rade, Desanka Oxidative stability of potato strips fried in various oils // Book of abstracts 2 nd Central European Congress on Food / prof. Diana Banati (ur.). Budimpešta: Central Food Research Institute, 2004. str. 257-x

Podaci o odgovornosti

Brnčić-Rimac, Suzana ; Lelas, Vesna ; Rade, Desanka

engleski

Oxidative stability of potato strips fried in various oils

Deep fat frying is one of the oldest processes of food preparation. It is widely used by the food industry and consumers. French fried potatoes represent one of the major items in the food market either as a processed product or as a frozen par-fried. During the frying, physical, chemical and sensory characteristics of the potato are modified. In this work the effect of sunflower oil, vegetable oil as well as palm oil on the oxidative stability of frozen potato strips during 60 days storage was studied. The oil absorbed into fried potato strips was extracted and analyzed for peroxide value and amount of free fatty acids. The results have shown better stability of palm oil whereas sunflower oil exhibited the higher oxidation rate. Frying oil stability measured by fatty acid composition, peroxide value, anisidine value and polar components showed that palm oil was superior to sunflower and vegetable oil in frying performance to resistance to termooxidation. In this work also the influence of prefrying treatment (blanching in varous solution) and various carboxy methylcellulose (CMC) coating addition on sensory properties of fried potato was studied. The results of sensory evaluation after frying have shown that the kind oil had significant influence on sensory characteristics (taste, odour, color and appearance). The selection of blanching solution had significant effect on all sensory parameters except the odour. CMC addition had no significant influence on the sensory characteristics of fried potato. The best taste showed potato strips blanched in CaCl2 while the potato strips fried in sunflower oil had the highest score for odour.

Potato strips; various oils; deep fat frying

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

257-x.

2004.

nije evidentirano

objavljeno

Podaci o matičnoj publikaciji

Book of abstracts 2 nd Central European Congress on Food

prof. Diana Banati

Budimpešta: Central Food Research Institute

Podaci o skupu

2nd Central European Congress on Food

poster

26.04.2004-28.04.2004

Budimpešta, Mađarska

Povezanost rada

Prehrambena tehnologija