Assessment of used frying oil quality in a university restaurant
Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Estadual Paulista, Pró-Reitoria de Extensão Universitária
2014-12-01
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| Series: | Revista Ciência em Extensão |
| Subjects: | |
| Online Access: | http://ojs.unesp.br/index.php/revista_proex/article/view/883 |
| _version_ | 1818967168204668928 |
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| author | Tayane Lise Siqueira Machado Taísa Attuy Prieto Débora Maria Moreno Luzia Tainara Costa-Singh Neuza Jorge |
| author_facet | Tayane Lise Siqueira Machado Taísa Attuy Prieto Débora Maria Moreno Luzia Tainara Costa-Singh Neuza Jorge |
| author_sort | Tayane Lise Siqueira Machado |
| collection | DOAJ |
| description | Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant. |
| first_indexed | 2024-12-20T13:44:30Z |
| format | Article |
| id | doaj.art-7ccae03c62084b65aff8fa7a31cd88d0 |
| institution | Directory Open Access Journal |
| issn | 1679-4605 |
| language | Portuguese |
| last_indexed | 2024-12-20T13:44:30Z |
| publishDate | 2014-12-01 |
| publisher | Universidade Estadual Paulista, Pró-Reitoria de Extensão Universitária |
| record_format | Article |
| series | Revista Ciência em Extensão |
| spelling | doaj.art-7ccae03c62084b65aff8fa7a31cd88d02022-12-21T19:38:43ZporUniversidade Estadual Paulista, Pró-Reitoria de Extensão UniversitáriaRevista Ciência em Extensão1679-46052014-12-01103163172692Assessment of used frying oil quality in a university restaurantTayane Lise Siqueira Machado0Taísa Attuy Prieto1Débora Maria Moreno Luzia2Tainara Costa-Singh3Neuza Jorge4Universidade Estadual Paulista, IBILCE/UNESPUniversidade Estadual Paulista, IBILCE/UNESPUniversidade Estadual Paulista, IBILCE/UNESP e Universidade do Estado de Minas Gerais, UEMGUniversidade Estadual Paulista, IBILCE/UNESPUniversidade Estadual Paulista, IBILCE/UNESPFrying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.http://ojs.unesp.br/index.php/revista_proex/article/view/883Processo de fritura. Óleo de soja. Testes rápidos. |
| spellingShingle | Tayane Lise Siqueira Machado Taísa Attuy Prieto Débora Maria Moreno Luzia Tainara Costa-Singh Neuza Jorge Assessment of used frying oil quality in a university restaurant Revista Ciência em Extensão Processo de fritura. Óleo de soja. Testes rápidos. |
| title | Assessment of used frying oil quality in a university restaurant |
| title_full | Assessment of used frying oil quality in a university restaurant |
| title_fullStr | Assessment of used frying oil quality in a university restaurant |
| title_full_unstemmed | Assessment of used frying oil quality in a university restaurant |
| title_short | Assessment of used frying oil quality in a university restaurant |
| title_sort | assessment of used frying oil quality in a university restaurant |
| topic | Processo de fritura. Óleo de soja. Testes rápidos. |
| url | http://ojs.unesp.br/index.php/revista_proex/article/view/883 |
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