Domestic low-fat 'frying' alternatives: Impact on potatoes composition
| Autor: | Carla S.P. Santos, Sara C. Cunha, Susana Casal |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Vitamin E medicine.medical_treatment technology industry and agriculture food and beverages 04 agricultural and veterinary sciences acrylamide sensory analysis convective oven low-fat frying ascorbic acid antioxidant activity fat oxidation microwave grill Ascorbic acid complex mixtures 040401 food science Sunflower Sensory analysis chemistry.chemical_compound 0404 agricultural biotechnology food Nutrient chemistry Acrylamide medicine Composition (visual arts) Food science Canola Food Science |
| Zdroj: | Food Science & Nutrition, 6(6):1519-1526 |
| ISSN: | 2048-7177 |
| Popis: | Two low‐fat “frying” alternatives to deep‐frying were tested using two domestic equipment (microwave grill and convective oven), with fresh potatoes and four different frying oils (sunflower, soybean, canola, and olive oil). Potatoes composition was compared concerning nutrients, bioactivity, and fat oxidation. Fat reduction achieved 80% on both methods, directly associated with a decrease in oil natural bioactive components (vitamin E, fatty acids) and degraded lipids (oxidized triglycerides, polymers, aldehydes, etc.). Both microwave grill and oven cooking preserved potatoes and oil health attributes better than deep‐frying, particularly ascorbic acid, tocopherols, and total phenolics. Additionally, a significantly lower formation of acrylamide (−55% microwave grill and −76% oven) and oxidized lipids (oxidized triglycerides and unsaturated aldehydes) was observed, with microwave receiving higher sensory scores than the convective oven. This work sustains the possibility of using domestic equipment (microwave grill and oven) as healthier “frying” alternatives to deep‐frying. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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