Authors: Castro-Lopez, Rafael, Gomez-Salazar, Julian Andres, Ceron-Garcia, Abel, Sosa-Morales, Maria Elena
Identifier: CSBE17101
Download file: https://library.csbe-scgab.ca/docs/meetings/2017/CSBE17101.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)

Download RAW file:
DOI:
Description: The antioxidants are substances added in low concentrations can delay or prevent the oxidation of fats and oils. They may be natural or synthetic, synthetic antioxidants are being restricted due to potential harmful to consumers. Antioxidants are useful not only during oil storage, also for repeated frying operations in fast-food restaurants and snacks industry. The objective of this work was to study the stability of palm olein oil using the antioxidants BHT and Ascorbyl palmitate, during the repeated frying of churros. Churros are sweet snacks defined as deep-fried dough pastry, very popular in Spain and Mexico. Dough was prepared and churros were formed in strips by a manual simple extruder. Churros were fried in batches of 0.08 kg for 3.5 min at 180

Keywords: Antioxidant, Ascorbyl palmitate, BHT, Repeated frying, Churros
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:

Search publications

All publications from your selection

Stability of palm olein oil with different antioxidants during repeated frying of churros (Spanish fried dough pastry)