| dc.description.abstract | Soybean oil is one of the most used as raw material in the composition of various food products, in the frying processes, both in the industrial area and in the domestic environment. The effects of prolonged heating of the oil cause several undesirable changes that affect the sensory and chemistry quality of the product, generating compounds responsible for unpleasant odor and taste. The objective of this study was to evaluate the degradation of soybean oil used in different frying times, through the peroxide, acidity, iodine and saponification indexes, as well as the analysis of moisture determination in chips, oil absorption before and after the process, frying and color analysis in both oils and products. The frying applied to frozen pre-fried potatoes happened in an electric fryer open at 180ºC, without oil replacement for three hours. The soybean oil evaluated in this study showed no significant difference in the evaluated indexes proving that there was no degradation, thus considered able to continue being used in the frying process. Potatoes moisture analysis showed a significant difference from the beginning of the frying compared to the end and corresponded to a 57.4% loss in relation to the potatoes of the beginning of the process. Oil absorption by potatoes after one hour of frying increased twice and over time absorption tended to increase more and more. The oil luminosity parameter had a significant difference in almost all frying times, the a* parameter was negative and differed from the beginning to the end of the experiment, where it tended to green tones, the b* parameter showed a significant difference from early times compared to the end of the frying, increasing between them. In the color analysis of the potatoes, the parameter L* did not have significant difference in any of the times, and in the beginning it was possible to observe that the parameter a* tended towards the values of green and as time went by, the tone decreased. The parameter b* was intensified with the subsequent frying having as characteristic the intensity of the yellow color. | |
