COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD

Authors

  • Lucia Zeleňáková Slovak University of Agricultural in Nitra, Faculty of Biotechnology and Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 949 76 Nitra.
  • Silvia Pastyriková Slovak University of Agricultural in Nitra, Faculty of Biotechnology and Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 949 76 Nitra.
  • Radoslav Židek Slovak University of Agricultural in Nitra, Faculty of Biotechnology and Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 949 76 Nitra
  • Ladislav Mura University of J. Selye in Komarno, Faculty of Economics, Department of Economics, Bratislavská 3322, 945 01 Komárno

DOI:

https://doi.org/10.5219/210

Keywords:

vegetable oil, frying, french fries, total polar materials, texture

Abstract

The object of the research was to investigate the quality of vegetable oils for cooking food. The analysis used two types of oils - oil Fritol and Promienna. Both oils were purchased commercially. Oil changes were observed at frying French fries. At the same changes were observed oil stored at room temperature and the temperature in the refrigerator. The determined parameters included the measurement of polar materials in oil with electronic device Testo 265 for measuring the quality of cooking oil. Determination of change in the texture of oil during the oil deterioration by device Texturometer TA.XT Plus and determination the peroxide value by STN EN ISO 3960:2007. The work is also evaluating the results of the studied parameters. In all compared cases based on the content of the TPM showed higher heat resistance oil Fritol and sample of oil stored in the refrigerator.

https://doi.org/10.5219/210

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References

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Published

2012-10-11

How to Cite

Zeleňáková, L. ., Pastyriková, S. ., Židek, R. ., & Mura, L. . (2012). COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD. Potravinarstvo Slovak Journal of Food Sciences, 6(4), 45–51. https://doi.org/10.5219/210

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