Avaliação da qualidade sensorial de batata frita, óleo de soja e gordura parcialmente hidrogenada de soja em tempos de fritura variáveis

Elaine Abrão Assef  Sanibal; Maria Auxiliadora de Brito  Rodas; Jussara Carvalho de Moura  Della Torre; Jorge  Mancini-Filho

doi:10.53393/rial.2004.63.34776

Vol. 63 No. 1 (2004), ORIGINAL ARTICLE

Vol. 63 No. 1 (2004)

Sensory quality evaluation of French fries, soy oil, and partially hydrogenated soy fat at variable length of frying time

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2004.63.34776

Published 2004-12-30

Elaine Abrão Assef Sanibal⁺⁻
Maria Auxiliadora de Brito Rodas⁺⁻
Jussara Carvalho de Moura Della Torre⁺⁻
Jorge Mancini-Filho⁺⁻

Elaine Abrão Assef Sanibal

Departamento de Alimentos e Nutrição Experimental da Faculdade de Ciências Farmacêuticas da Universidade de São Paulo.

Maria Auxiliadora de Brito Rodas

Laboratório de Análise Sensorial da Diretoria de Serviço de Alimentos, do Instituto Adolfo Lutz

Jussara Carvalho de Moura Della Torre

Laboratório de Análise Sensorial da Diretoria de Serviço de Alimentos, do Instituto Adolfo Lutz

Jorge Mancini-Filho

Departamento de Alimentos e Nutrição Experimental da Faculdade de Ciências Farmacêuticas da Universidade de São Paulo

pdf (Português (Brasil))

Keywords

french fries
soy oil
partially hydrogenated soy fat
sensory analysis
oxidation

How to Cite

1.

Sanibal EAA, Rodas MA de B, Della Torre JC de M, Mancini-Filho J. Sensory quality evaluation of French fries, soy oil, and partially hydrogenated soy fat at variable length of frying time. Rev Inst Adolfo Lutz [Internet]. 2004 Dec. 30 [cited 2024 Jul. 22];63(1):80-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/34776

Abstract

The aim of this study was to evaluate the sensory quality attributes regarding soy oil (SO), and partially hydrogenated soy fat (PHSF) stability in potato frying process, according to the indicative discarding time parameters. The sensory testing included SO, PHSF, and French fries colour ranking, as well as the category scales to evaluate global quality and oxidation intensity of odor in SO and PHSF, and French fries
odor and flavor, exhibited at different length of frying time. The total time of processing was 100 hours at temperature controlled to 180ºC +5. Sensory results revealed colour darkening in both SO and PHSF, and also a moderate oxidation odor in proportion to the increasing of frying time. The same tendency toward both oxidized odor and oxidized flavour in French fries samples was observed. No significant difference was observed in odor and flavour sensory quality in French fries prepared either in SO or PHSF.

https://doi.org/10.53393/rial.2004.63.34776

pdf (Português (Brasil))

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