Avaliação de gorduras vegetais utilizadas em fritura de mandioca palito congelada

Abstract

Frying is a rapid boiling method, in which there is heat transfer oil for frying food, providing unique sensorial characteristics, aroma texture and flavor. Due to the action of water in the food, the high frying temperature (around 180 ° C) and oxygen from the air, a series of chemical reactions occur, causing degradation compounds that are not always beneficial to health cos. Because of this, the disposal of cooking oil should be monitored through physical-chemical methods, such as free fatty acids and polar compounds. This study aimed to evaluate the oxidative alterations produced in vegetable fats cotton, soybean and palm oil during the frying process of discontinuous frozen cassava. The fries were conducted in a domestic electric fryer where the fat was heated to 180 °C with fresh vegetable fat replacement. After performing the process of frying fat samples collected were analyzed for the levels of acidity, peroxides and content of conjugated dienes and trienes. The results showed that minor changes have occurred to palm fat, more saturated. For fats, cotton and soybeans more unsaturated, it was found that over the number of frying was an increase in the formation of degradation compounds.