Journal
REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION
Volume 26, Issue 3, Pages 353-368Publisher
PONTIFICIA UNIVERSIDADE CATOLICA CAMPINAS
DOI: 10.1590/S1415-52732013000300010
Keywords
Lipid degradation; Frying; Regulation; Health
Categories
Ask authors/readers for more resources
Fried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and foam formation) and chemical changes (hydrolysis and autoxidation) that occur in oils and/or fats during the frying process. Another objective was to investigate the main factors associated with oil and/or fat degradation, namely frying temperature and time; surface/volume ratio; type of heating; addition of new oil; type and quantity of the food being fried; presence of metal contaminants; equipment used; and presence of antioxidants. Some existing frying oil or fat quality control methods (total polar compound analysis, acidity, peroxide index, p-anisidine value and rapid quantitative methods) were also presented. The review closes with the regulations concerning the frying process, effects of degraded compounds on human health, and recommendations for improving frying oil or fat quality listed in Technical Report no 11 of the National Sanitary Surveillance Agency.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available