ASSESSING THE QUALITY OF SUNFLOWER OIL USED FOR FRYING DOUGHNUTS
Fats and oils play important functional and sensory roles in food products. They areÂ responsible for carrying, enhancing, and releasing the flavour of other ingredients, as wellÂ as for interacting with other ingredients to develop the texture and mouth-feelÂ characteristics of fried foods. Man has enjoyed fried foods for thousands of years, the mainÂ reason being that these foods have unique and delicious sensory characteristics. RecentÂ consumer requirements are directed towards improving the quality of foodstuffs expectingÂ that certain processed foods and the ones prepared by frying will exhibit in addition toÂ sensorial attributes nutritional qualities as well. The efficiency of the frying oils qualityÂ control depends on objective analytical methods compatible with the needs of fried foodÂ processors. In this respect, our experiment refers to quantification of toxic compoundsÂ formed during the frying process of doughnuts in a Romanian fast food unit. TheÂ experiment was conducted in such a way to determine the quality of sunflower oilÂ submitted to frying process over a period of time. Quantification of toxic compoundsÂ formed in oils was done every day of the experiment from physical and chemical point ofÂ view.