Comparative study of frying to other cooking techniques influence on the nutritive value
Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence o...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1998-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/746 |
| _version_ | 1818737724302032896 |
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| author | A. Bognár |
| author_facet | A. Bognár |
| author_sort | A. Bognár |
| collection | DOAJ |
| description | Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins.
The influence of common frying methods (frying in an oven, in a pan deep frying) on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing).
Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food) while non - breaded high fat food of animal origin loses fat during frying (2 - 30%). Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake.
After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%.
In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing. |
| first_indexed | 2024-12-18T00:57:35Z |
| format | Article |
| id | doaj.art-c82e31eac6774ea397677c48d805a33f |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-18T00:57:35Z |
| publishDate | 1998-08-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-c82e31eac6774ea397677c48d805a33f2022-12-21T21:26:28ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141998-08-01493-425026010.3989/gya.1998.v49.i3-4.746736Comparative study of frying to other cooking techniques influence on the nutritive valueA. Bognár0Federal Research Centre for Nutrition, Institute for Chemistry and BiologyFrying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying) on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing). Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food) while non - breaded high fat food of animal origin loses fat during frying (2 - 30%). Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/746cooking methodsfood stuffsfrying processnutritive value |
| spellingShingle | A. Bognár Comparative study of frying to other cooking techniques influence on the nutritive value Grasas y Aceites cooking methods food stuffs frying process nutritive value |
| title | Comparative study of frying to other cooking techniques influence on the nutritive value |
| title_full | Comparative study of frying to other cooking techniques influence on the nutritive value |
| title_fullStr | Comparative study of frying to other cooking techniques influence on the nutritive value |
| title_full_unstemmed | Comparative study of frying to other cooking techniques influence on the nutritive value |
| title_short | Comparative study of frying to other cooking techniques influence on the nutritive value |
| title_sort | comparative study of frying to other cooking techniques influence on the nutritive value |
| topic | cooking methods food stuffs frying process nutritive value |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/746 |
| work_keys_str_mv | AT abognar comparativestudyoffryingtoothercookingtechniquesinfluenceonthenutritivevalue |