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The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed.
Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, Rua Cristóvao Colombo, 2265, 15054-000 São José do Rio Preto - SP
Centro de Química de Alimentos e Nutrição Aplicada Instituto de Tecnologia de Alimentos, 13073-001 Campinas - SP
Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, Rua Cristóvao Colombo, 2265, 15054-000 São José do Rio Preto - SP