Avaliação do óleo de soja submetido ao processo de fritura de alimentos diversos


Autoria(s): Jorge, Neuza; Janieri, Camila
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

01/09/2005

Resumo

The main objective of this study was to evaluate the degree of degradation of the soybean oil used in frying processes. The quality of the oil during the frying process was evaluated by means of physical-chemical analyses, such: conjugated dienes (%) and TBA index (mmoles g(-1)), and determination of total polar compounds (%). It was observed that the values of conjugated dienes increasing significantly with time until 1.87% after 15 hours for fry pans I and 1.76% after 22.5 hours for fry pans II. The TBA indexes reached at the end the frying process values of 0.0265 and 0.0210 mmoles g(-1) for fry pans I and II, respectively. The percentages of total polar compounds have shown an increase of six and eight times in relation to the original sample starting from 5.9% and 3.7% and reaching values of 36.8% and 29.2%, for fry pan I and II, after 15 and 22.5 hours of heating, respectively. It has been concluded that the alterations of the soybean oil increased as the time of frying increased, for both fry pans. The oil used in fry pan I showed greater alteration than the that observed in the oil used in fry pan II, in spite of the time of heating being shorter. Taking into consideration that the levels of polar compounds should be less than 25% according to the legislation of several countries, the oils used in both fry pans were already inadequate conditions at the moment of disposal.

Formato

1001-1007

Identificador

http://dx.doi.org/10.1590/S1413-70542005000500013

Ciência e Agrotecnologia. Lavras: Univ Federal Lavras-ufla, v. 29, n. 5, p. 1001-1007, 2005.

1413-7054

http://hdl.handle.net/11449/39296

10.1590/S1413-70542005000500013

S1413-70542005000500013

WOS:000208147000013

WOS000208147000013.pdf

Idioma(s)

por

Publicador

Universidade Federal de Lavras (UFLA)

Relação

Ciência e Agrotecnologia

Direitos

openAccess

Palavras-Chave #Soybean oil #frying process #physical-chemical analyses #TBA
Tipo

info:eu-repo/semantics/article