Effects of frying oil type on its stability and composition of fried food
The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0008_effects-of-frying-oil-type-on-its-stability-and-composition-of-fried-food.php |
| _version_ | 1828008879073525760 |
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| author | Josef Soukup Lenka Kouřimská Monika Sabolová Monika Okrouhlá |
| author_facet | Josef Soukup Lenka Kouřimská Monika Sabolová Monika Okrouhlá |
| author_sort | Josef Soukup |
| collection | DOAJ |
| description | The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P > 0.05) on the fat content of the tested foods but influenced the dry matter content of PC. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of FF, all oils tended to darken after each frying, which was not observed for PC. The intake of fat owing to the consumption of one portion of the fried FF (150 g) or PC (200 g) approximately equals 9 g and 5 g, respectively. This demonstrates that fried foods themselves (not only the oil soaked) could be a considerable source of fat. |
| first_indexed | 2024-04-10T08:31:52Z |
| format | Article |
| id | doaj.art-a8345926ab24481abc6a4e65fe9965d5 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:52Z |
| publishDate | 2022-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-a8345926ab24481abc6a4e65fe9965d52023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-04-0140432333010.17221/235/2021-CJFScjf-202204-0008Effects of frying oil type on its stability and composition of fried foodJosef Soukup0Lenka Kouřimská1Monika Sabolová2Monika Okrouhlá3Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicDepartment of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicDepartment of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicDepartment of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicThe stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P > 0.05) on the fat content of the tested foods but influenced the dry matter content of PC. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of FF, all oils tended to darken after each frying, which was not observed for PC. The intake of fat owing to the consumption of one portion of the fried FF (150 g) or PC (200 g) approximately equals 9 g and 5 g, respectively. This demonstrates that fried foods themselves (not only the oil soaked) could be a considerable source of fat.https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0008_effects-of-frying-oil-type-on-its-stability-and-composition-of-fried-food.phpfish fingerspotato croquettesfat absorptionoil oxidationoil colour |
| spellingShingle | Josef Soukup Lenka Kouřimská Monika Sabolová Monika Okrouhlá Effects of frying oil type on its stability and composition of fried food Czech Journal of Food Sciences fish fingers potato croquettes fat absorption oil oxidation oil colour |
| title | Effects of frying oil type on its stability and composition of fried food |
| title_full | Effects of frying oil type on its stability and composition of fried food |
| title_fullStr | Effects of frying oil type on its stability and composition of fried food |
| title_full_unstemmed | Effects of frying oil type on its stability and composition of fried food |
| title_short | Effects of frying oil type on its stability and composition of fried food |
| title_sort | effects of frying oil type on its stability and composition of fried food |
| topic | fish fingers potato croquettes fat absorption oil oxidation oil colour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0008_effects-of-frying-oil-type-on-its-stability-and-composition-of-fried-food.php |
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