Indian Journal of Science and Technology
DOI: 10.17485/ijst/2018/v11i24/123156
Year: 2018, Volume: 11, Issue: 24, Pages: 1-8
Original Article
María Jose Tavera-Quiroz1*, Adriana Pinotti2,3 and Nora Bertola2
1 Research Group on Innovation and Development of Food Processes, University of Sucre, Sincelejo, Colombia; [email protected]
2 Center for Research and Development in Food Cry technology (CIDCA)- CCT La Plata, CONICET, Faculty of Exact Sciences. National University of La Plata, Buenos Aires, Argentina; [email protected]
3 Faculty of Engineering, National University of La Plata, Buenos Aires, Argentina; [email protected]
*Author for correspondence
María Jose Tavera-Quiroz,
Research Group on Innovation and Development of Food Processes, University of Sucre, Sincelejo, Colombia; [email protected]
Objective: To make evaluation of quality of Argentinean sunflower oil used in high-moisture food frying through parameters indicators of oil deterioration. Methods: The results were obtained after studying the effect of temperature-time and the type of food subjected to frying through Total Polar Compounds (TPCs) determination. The type of food selected was breaded food and potato chips. From calorimetric analysis (DSC) of frying oil was obtained crystallization temperature and the crystallization enthalpy. Also was determining fatty acid composition of the frying oil by gas chromatography. Findings: It was observed during the oil heating test at various times, that the TPC content increased over time. The highest the temperatures were, the most distinctive the rises were. During the frying of breaded food and potato chips the deterioration of the oil was accelerated, observing the greatest deterioration after the breaded frying process. The thermo grams obtained by DSC showed a well-defined crystallization peak that when heating treatment times were increased, it reflected in lower temperatures and a decrease in enthalpy. A high correlation was found between the concentration of total polar compounds, and the parameters obtained from thermo grams and the concentration of palmitic and linoleic acids. Novelty/Improvement: The results obtained provide useful information for food quality control in order to avoid variations of the sensory and nutritional characteristics of sunflower oil used in high-moisture food frying.
Keywords: Frying, High-Moisture Food, Oil, Quality, Total Polar Compounds
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