Evolution of the quality of the oil and the product in semi-industrial frying
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
Grasas y Aceites · 1994
doi:10.3989/gya.1994.v45.i3.982 (opens in a new tab)
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Abstract
Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.
Abstract licence: CC BY
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