Oléagineux, Corps gras, Lipides (Mar 2012)

Friture profonde : les interactions huile-produit

  • Courtois Francis,
  • Mohammad Ziaiifar Aman,
  • Trezzani Isabelle,
  • Trystram Gilles

DOI
https://doi.org/10.1051/ocl.2012.0444
Journal volume & issue
Vol. 19, no. 2
pp. 89 – 95

Abstract

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Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.

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