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Performance of Palm Olein During Repeated Frying of Tortilla Chips
Authors: Garcia-Perez, Andrea, Ceron-Garcia, Abel, Ozuna, Cesar, Sosa-Morales, Maria Elena
Identifier: CSBE17142
Download file: https://library.csbe-scgab.ca/docs/meetings/2017/CSBE17142.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
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Description: Fried products are very appreciated by the consumers, such as tortilla chips, which are very popular in North America. The oil employed for the frying of these products is used in repeated occasions, affecting the quality of the final product. In order to improve the performance of the oils/fats, antioxidants are added. Synthetic antioxidants (for example, butylated hydroxytoluene, BHT) are being replaced by natural antioxidants, the replacement should be assuring that the performance will be the similar than the synthetic compound. The aim of this work was to evaluate the performance of palm olein with different antioxidants during the repeated frying of tortilla chips. The tested antioxidants were BHT at 200 ppm (synthetic) and ascorbyl-palmitate (AP) at 100 ppm (natural) and their blend. Tortilla dough included 2% sesame. This was sheeted, cut, baked and fried. Batches of 80 g of tortillas were deep-fat fried at 190
Keywords: Repeated frying, palm olein, tortilla chips, antioxidants, BHT, Ascorbyl Palmitate
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
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Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Fried products are very appreciated by the consumers, such as tortilla chips, which are very popular in North America. The oil employed for the frying of these products is used in repeated occasions, affecting the quality of the final product. In order to improve the performance of the oils/fats, antioxidants are added. Synthetic antioxidants (for example, butylated hydroxytoluene, BHT) are being replaced by natural antioxidants, the replacement should be assuring that the performance will be the similar than the synthetic compound. The aim of this work was to evaluate the performance of palm olein with different antioxidants during the repeated frying of tortilla chips. The tested antioxidants were BHT at 200 ppm (synthetic) and ascorbyl-palmitate (AP) at 100 ppm (natural) and their blend. Tortilla dough included 2% sesame. This was sheeted, cut, baked and fried. Batches of 80 g of tortillas were deep-fat fried at 190
Keywords: Repeated frying, palm olein, tortilla chips, antioxidants, BHT, Ascorbyl Palmitate
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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