EVOLUTION OF THE QUALITY OF THE OIL AND THE PRODUCT IN SEMIINDUSTRIALFRYING

Authors
BEATRIZ M OLIVEIRA PP FERREIRA MA
Citation
M. Beatriz et al., EVOLUTION OF THE QUALITY OF THE OIL AND THE PRODUCT IN SEMIINDUSTRIALFRYING, Grasas y aceites, 45(3), 1994, pp. 113-118
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
45
Issue
3
Year of publication
1994
Pages
113 - 118
Database
ISI
SICI code
0017-3495(1994)45:3<113:EOTQOT>2.0.ZU;2-P
Abstract
Changes in the quality of hive commercial brands of cooking oil were s tudied under the frying conditions traditionally used in the Portugues e hospitality trade. Three hundred rissoles were fried at a temperatur e of 160-170 degrees C for 1 hour. Values of peroxide, p-anisidine, To tox, acidity and total polar compounds were determined. Isomeric cis a nd trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.