Domestic low-fat "frying" alternatives: Impact on potatoes composition

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Santos, CSP (Author) Other; Cunha, SC (Author) Other; Susana Casal (Author) FFUP

Journal

The Journal is awaiting validation by the Administrative Services.

Title: FOOD SCIENCE & NUTRITION

Vol. 6

Pages: 1519-1526

ISSN: 2048-7177

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 6 Citations

Other information

Authenticus ID: P-00P-QBN

DOI: 10.1002/fsn3.683

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8