French fries' color and frying process in relation to used plant oils

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880606" target="_blank" >RIV/62157124:16270/23:43880606 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/23:00131809

Result on the web

<a href="https://www.mdpi.com/2227-9717/11/10/2839" target="_blank" >https://www.mdpi.com/2227-9717/11/10/2839</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr11102839" target="_blank" >10.3390/pr11102839</a>

Result language

angličtina

Original language name

French fries' color and frying process in relation to used plant oils

Original language description

Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficiencies. The following plant oils were used in the frying process: rapeseed, sunflower, and palm oil. The degree of frying was measured by the total polar meter (TPM), until the achievement of 24%. To accurately assess the color characteristics of the french fry samples, Minolta CM 2600d color measurement instrument was used. Statistically significant differences were observed between some color parameters (L, a, b, C, and h) and TPM values. The following correlations were observed: 0.530 was obtained for TPM and h (hue angle) in french fries fried in palm oil; negative correlation (-0.214) between TPM and L (lightness) was obtained in french fries fried in rapeseed oil. While we have observed certain correlations from our experimental data, it is important to note that the color of french fries may not be the sole determinant of fried oil quality. Other external factors, such as temperature, chemical composition, and potato cultivar, can also significantly influence the color of french fries.

Czech name

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Czech description

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Type

J_imp - 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

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

11

Issue of the periodical within the volume

10

Country of publishing house

CH - SWITZERLAND

Number of pages

9

Pages from-to

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UT code for WoS article

001089977500001

EID of the result in the Scopus database

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