Assessment of total polar materials in Frying fats from Czech restaurants
Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions....
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-06-01
|
| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/182 |
| Summary: | Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat. |
|---|---|
| ISSN: | 1120-1770 1120-1770 |