Effects of frying oil type on its stability and composition of fried food
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91959" target="_blank" >RIV/60460709:41210/22:91959 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=235_2021-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=235_2021-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/235/2021-CJFS" target="_blank" >10.17221/235/2021-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Effects of frying oil type on its stability and composition of fried food
Original language description
The stability of three frying oils and their effect on the nutritional value of fried fish fingers and potato croquettes was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically, fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test, colour changes were monitored spectrophotometrically. Repeated frying had no significant effect on the fat content of the tested foods but influenced the dry matter content of croquettes. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of fingers, all oils tended to darken after each frying, which was not observed for croquettes. The intake of fat owing to the consumption of one portion of the fried fingers or croquet
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1212-1800
Volume of the periodical
40
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
323-330
UT code for WoS article
000849204900001
EID of the result in the Scopus database
2-s2.0-85138473960