French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying

Autor(es):Mostrar menos -

Meinhart, Adriana Dillenburg ^{[1, 2]} ; Ferreira Da Silveira, Tayse Ferreira ^{[1, 3]} ; De Moraes, Maria Rosa ^{[1, 3]} ; Petrarca, Mateus Henrique ^{[1, 3]} ; Constant, Livia Da Silva ^{[1, 3]} ; Ballus, Cristiano Augusto ^[4] ; Silva, Leonardo Henrique ^{[1, 3]} ; Emidio Cunha, Elenice Carla ^{[1, 3]} ; Wagner, Roger ^[4] ; Andre Bolini, Helena Maria ^{[1, 3]} ; Bruns, Roy Edward ^[5] ; Teixeira-Filho, Jose ^[6] ; Godoy, Helena Teixeira ^{[1, 3]}

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Fed Pelotas, Fac Agron Eliseu Maciel, Dept Agroind Sci & Technol, Gomes Carneiro St 01, BR-96010610 Pelotas, RS - Brazil

^[3] Teixeira-Filho, Jose, Univ Estadual Campinas, Fac Agr Engn, Candido Rondon Ave 601, BR-13083875 Campinas, SP, Brazil.Meinhart, Adriana Dillenburg, Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil

^[4] Univ Fed Santa Maria, Dept Food Technol & Sci, Roraima St 1000, BR-97105900 Santa Maria, RS - Brazil

^[5] Univ Estadual Campinas, Inst Chem, Josue de Castro St 126, BR-13083970 Campinas, SP - Brazil

^[6] Univ Estadual Campinas, Fac Agr Engn, Candido Rondon Ave 601, BR-13083875 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD AND NUTRITION RESEARCH; v. 59, n. 2, p. 174-183, 2020.
• Citações Web of Science: 0

Resumo

The objective of this study was to evaluate the stability of the incorporation of linolenic acid in french fries processed with a vegetable oil mixture rich in linolenic acid and with a low ratio between linolenic and linoleic acids (n-6 and n-3). The oil mixture contained 75 % of soybean oil, 20 % of linseed and 5 % of safflower and was compared to soybean oil (control). Potato french fries were subjected to successive frying for 24 h. The french fries were analysed regarding fatty acids composition, tocopherols, sterols and sensory acceptance. During successive frying with the mixture, the french fries were characterized by a higher content of linolenic acid, lower n-6/n-3 ratio, degradation of sterols and by a similar content of tocopherols. The sensory acceptance of the french fries was similar up to 18 h, when the potatoes had a content 2.1-fold higher in linolenic acid, with a 2.7-fold n-6/n-3 ratio, favouring a health-promoting diet. (AU)

• Processo FAPESP: 11/10671-4 - Otimização multivariada de formulações de óleos enriquecidos em ácidos graxos essenciais, caracterização e aplicação em alimentos
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/50876-1 - Otimização multivariada de formulações de óleos enriquecidos em ácidos graxos essenciais, caracterização e aplicação em alimentos
• Beneficiário: Adriana Dillenburg Meinhart
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 11/11332-9 - Avaliação da estabilidade oxidativa de formulações de óleos enriquecidas em ácidos graxos essenciais
• Beneficiário: Patricia Oliveira de Souza
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica