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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2018

Autores

Santos, CSP (Autor) Outra; Cunha, SC (Autor) Outra; Susana Casal (Autor) FFUP

Revista

A Revista está pendente de validação pelos Serviços Administrativos.

Título: FOOD SCIENCE & NUTRITION

Vol. 6

Páginas: 1519-1526

ISSN: 2048-7177

Indexação

ISI Web of Knowledge - 6 Citações

Scopus - 6 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8