The content of anti-nutritional components in frozen fried-potato products

The aim of the study was to analyse the content and composition of products of thermal degradation of triacylglycerols (TAG) in 21 commercial frozen fried potato products, including traditional and corrugated French fries, potato wedges, potato slices and potato balls. Seventeen products were offere...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2017-11, Vol.85, p.275-282
Main Authors: Kmiecik, Dominik, Kobus-Cisowska, Joanna, Korczak, Józef
Format: Article
Language:English
Subjects:
French fries
Frying
Oil degradation
Size-exclusion chromatography (HPSEC)
Triacylglycerol polymers
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of the study was to analyse the content and composition of products of thermal degradation of triacylglycerols (TAG) in 21 commercial frozen fried potato products, including traditional and corrugated French fries, potato wedges, potato slices and potato balls. Seventeen products were offered both to foodservice and households and four only for foodservice. The total content of polar compounds, composition of fatty acids and products of thermal degradation of TAG were analysed by means of gas chromatography (GC) and size-exclusion chromatography (HPSEC). The products were prepared for analysis using palm and sunflower oil. The analysis of polar and nonpolar oil fractions in the products showed that the polar fraction contained much more polymers than the nonpolar fraction. The polar fraction also contained more advanced products of polymerisation such as trimers and oligomers. The composition and the content of products of thermal degradation of oil depended on the type of oil used for frying rather than the type of fried potato product. Most of the products prepared with palm oil contained less dimers, trimers, and oligomers of TAG than the sunflower oil products. The content of polymers in the samples ranged from 13.3 to 265 mg/100 g of products. •The content of polymers was related to the type of oil used for frying.•Palm oil products contain lower content of polymers compared to sunflower oil.•In polar fraction of oil more advanced products of porimeryzation was found.•In polar fraction of oil much higher polymer content was found.•The frying potato products contain differents content of polymers of tryacylglycerols.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2017.07.030