Degradation of oil or frying fat used for churros hawkers in Chapecó (SC)
DOI:
https://doi.org/10.3395/2317-269x.00368Keywords:
Plant Oils, Vegetable Fats, Fatty Acids, Polar compoundsAbstract
Processed foods for frying are universally accepted by different population groups. However, when an oil or fat is heated for a long time, the food is exposed to oxidation because of a degradation of the structure of the oil or fat by external agents, generating products such as polar compounds and free fatty acids. The aim of this research was to evaluate the degradation of oils and frying fats used for churros by street hawkers in the center of Chapecó (SC). Data were collected from 11 churros carts with the aid of an oil and fat monitor from 3M®, a cooking oil FOM 310 monitor, and an infrared thermometer with laser unity from Brasiterm® as well as a semi-structured questionnaire. Statistical analyses were performed using SPSS version 18.0. Results of the analyses show that free fatty acids increase during the frying process when the oil is subjected to higher temperatures and longer use. It was found smaller amount of polar compounds when the depth of the frying oil was greater. Vegetable oil from soybeans is more susceptible to degradation. It is concluded that the levels of polar compounds and free fatty acids found did not exceed the limits set by ANVISA.Downloads
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