Grasas y Aceites (Jun 1994)

Evolution of the quality of the oil and the product in semi-industrial frying

  • M. Beatriz,
  • P. P. Oliveira,
  • Margarida A. Ferreira

DOI
https://doi.org/10.3989/gya.1994.v45.i3.982
Journal volume & issue
Vol. 45, no. 3
pp. 113 – 118

Abstract

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Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.

Keywords