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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/23:00131809

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

11

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

001089977500001

EID výsledku v databázi Scopus

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