USE OF HYDROGENATED RAPESEED OIL FOR FRENCH FRYING IN HOUSEHOLD FRYERS

Both solid and liquid partially hydrogenated rapeseed oils were tested for deep intermittent French frying in a household fryer. The frying time could be estimated on the basis of viscosity or trichromatic colo ur changes, or of the content of polar compounds in frying oil. Still better results were obtained by combining several variables and their combinations in one expression. The frying time could be determined by means of an expression based on sensory profiles of French fries. The regressions were different for different oils used for frying.