ASSESSING THE QUALITY OF SUNFLOWER OIL USED FOR FRYING DOUGHNUTS

Authors

  • Mihaela Ghidurus University of Agronomical Sciences and Veterinary Medicine Bucharest
  • Alex Calin University of Agronomical Sciences and Veterinary Medicine Bucharest
  • Mioara Varga University of Agronomical Sciences and Veterinary Medicine Bucharest

Abstract

Fats and oils play important functional and sensory roles in food products. They are responsible for carrying, enhancing, and releasing the flavour of other ingredients, as well as for interacting with other ingredients to develop the texture and mouth-feel characteristics of fried foods. Man has enjoyed fried foods for thousands of years, the main reason being that these foods have unique and delicious sensory characteristics. Recent consumer requirements are directed towards improving the quality of foodstuffs expecting that certain processed foods and the ones prepared by frying will exhibit in addition to sensorial attributes nutritional qualities as well. The efficiency of the frying oils quality control depends on objective analytical methods compatible with the needs of fried food processors. In this respect, our experiment refers to quantification of toxic compounds formed during the frying process of doughnuts in a Romanian fast food unit. The experiment was conducted in such a way to determine the quality of sunflower oil submitted to frying process over a period of time. Quantification of toxic compounds formed in oils was done every day of the experiment from physical and chemical point of view.

Downloads

Published

2015-12-21

Issue

Section

Working Group 1: Plant Cultivation and Animal Growing Technologies