Effects of frying oil type on its stability and composition of fried food

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of frying oil type on its stability and composition of fried food

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Effects of frying oil type on its stability and composition of fried food

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1212-1800

Svazek periodika

40

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

323-330

Kód UT WoS článku

000849204900001

EID výsledku v databázi Scopus

2-s2.0-85138473960