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Bibliographic record number: 56750

Journal

Authors: Vahčić, Nada; Hruškar, Mirjana
Title: Quality and sensory evaluation of used frying oil from restaurants
( Quality and sensory evaluation of used frying oil from restaurants )
Source: Food Technology and Biotechnology (1330-9862) 37 (1999), 2; 107-112
Paper type: article
Keywords: used frying oil; sensory evaluation
( used frying oil; sensory evaluation )
Abstract:
In 46 samples of used frying oil from Zagreb restaurants or fast food outlets, iodine value, peroxide value, refractive index, free fatty acid (as % oleic), p-anisidine , total polar components, oxidized fatty acids and sensory evaluation were determined. The aim of this study was twofold: first, to show a quality of used frying oil obtained from Zagreb restaurants and fast food services ; second, to correlate the results of some investigated physico-chemical parameters with sensoric evaluation. Linear relationship among them were determined, coefficients of correlation were generally high (from 0, 8500 to 0, 8872 ) and consequently very accurately predicting equations were obtained by regression analysis. It may be concluded that sensory evaluation is a fast and simple method and can be use as a reliable indicator for the frying oil quality estimation.
Project / theme: 058301
Original language: eng
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
URL cjelovitog rada:
Google Scholar: Quality and sensory evaluation of used frying oil from restaurants



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