Sensory quality evaluation of French fries, soy oil, and partially hydrogenated soy fat at variable length of frying time
The aim of this study was to evaluate the sensory quality attributes regarding soy oil (SO), and partially hydrogenated soy fat (PHSF) stability in potato frying process, according to the indicative discarding time parameters. The sensory testing included SO, PHSF, and French fries colour ranking, a...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2004 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/34776 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/34776 |
| Access Level: | acceso abierto |
| Palabra clave: | french fries soy oil partially hydrogenated soy fat sensory analysis oxidation batata frita óleo de soja gordura parcialmente hidrogenada de soja análise sensorial oxidação |
| Sumario: | The aim of this study was to evaluate the sensory quality attributes regarding soy oil (SO), and partially hydrogenated soy fat (PHSF) stability in potato frying process, according to the indicative discarding time parameters. The sensory testing included SO, PHSF, and French fries colour ranking, as well as the category scales to evaluate global quality and oxidation intensity of odor in SO and PHSF, and French friesodor and flavor, exhibited at different length of frying time. The total time of processing was 100 hours at temperature controlled to 180ºC +5. Sensory results revealed colour darkening in both SO and PHSF, and also a moderate oxidation odor in proportion to the increasing of frying time. The same tendency toward both oxidized odor and oxidized flavour in French fries samples was observed. No significant difference was observed in odor and flavour sensory quality in French fries prepared either in SO or PHSF. |
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