Influência da relação superfície/volume e do tempo de fritura sobre as alterações da mistura azeite de dendê-óleo de soja
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Data
2006-08-01
Autores
Malacrida, Cassia Roberta [UNESP]
Jorge, Neuza [UNESP]
Título da Revista
ISSN da Revista
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Editor
Editora da Universidade Federal de Lavras (UFLA)
Resumo
Objetivou-se com este estudo determinar a influência dos fatores relação superfície/volume (S/V) e tempo de fritura sobre a alteração da mistura azeite de dendê-óleo de soja em frituras descontínuas de batatas chips.Foram realizados dois procedimentos de fritura com relações S/V de 0,5 e 1,0 cm-1 e temperatura média de 180°C. O óleo foi aquecido por um período de 7,25 horas. As amostras obtidas durante o processo de fritura foram analisadas pelas determinações de índice de peróxidos, compostos polares totais, ácidos graxos livres e índice de refração. Todas as determinações analíticas foram influenciadas pelo tempo de fritura, verificando-se aumentos significativos destes parâmetros ao longo do processo de fritura. O fator relação S/V apresentou influência sobre os valores dos índices de peróxidos e de refração. A mistura azeite de dendê-óleo de soja apresentou alteração acima do limite recomendado para óleos de fritura (compostos polares totais > 25%) a partir de 6,25 horas de fritura.
The purpose of this study was to determine the factors influence of surface/volume ratio (S/V) and frying time on the alteration to the dendê and soybean oil mixture during discontinuous frying of potatoes chips. Two frying procedures with surface/volume ratios (S/V) of 0.5 and 1.0 cm-1 at temperature of 180°C were done. The oil was heated up for 7.25 hours. Oil samples obtained during the frying process were assessed for peroxide value, total polar compounds, free fatty acids and refractive index. All analytical determinations were influenced by frying time, verifying significative increases in the values during frying process. The factor S/V ratio showed influence on the peroxide values and refractive index. Dendê and soybean oil mixture showed alteration above the recommended limits for frying oils (total polar compounds > 25%) after 6.25 hours of frying.
The purpose of this study was to determine the factors influence of surface/volume ratio (S/V) and frying time on the alteration to the dendê and soybean oil mixture during discontinuous frying of potatoes chips. Two frying procedures with surface/volume ratios (S/V) of 0.5 and 1.0 cm-1 at temperature of 180°C were done. The oil was heated up for 7.25 hours. Oil samples obtained during the frying process were assessed for peroxide value, total polar compounds, free fatty acids and refractive index. All analytical determinations were influenced by frying time, verifying significative increases in the values during frying process. The factor S/V ratio showed influence on the peroxide values and refractive index. Dendê and soybean oil mixture showed alteration above the recommended limits for frying oils (total polar compounds > 25%) after 6.25 hours of frying.
Descrição
Palavras-chave
Óleos vegetais, frituras descontínuas, batatas chips, Vegetable oils, discontinuous frying, chips
Como citar
Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras (UFLA), v. 30, n. 4, p. 724-730, 2006.