Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Food Science and Technology (Campinas)

Poliana Cristina Mendonça Freire²  Lorrany Cristina Boel Lobo¹  Giselle Da Silva Freitas¹  Tânia Aparecida Pinto De Castro Ferreira¹ 

[1],Federal Institute of Education, Science and TechnologyGoiânia GO ,Brazil

关键词: food quality;    frying process;    street-food;    food-service;    peroxide value;    total polar compounds;   

DOI  :  10.1590/S0101-20612013005000078

来源: SciELO

【 摘 要 】

Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (>10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at least one day in 42% of the fried food stands. Soybean oil is used in the majority (94%) of fried food stands and the fry-life is of 6 hours (60%) or a day of work/sale. The nonconformity of the content of total polar compounds in fried foods had significant association with frying time and the conformity of acidity had significant relationship with frying time by a chi-square test. All other associations were not significant. A fry-life of oil or fat up to 6 hours can avoid the excess of polar compounds in the frying medium and protect the quality of fred foods.

【 授权许可】

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