Assessment of total polar materials in Frying fats from Czech restaurants

Main Article Content

J. Mlcek
H. Druzbikova
P. Valasek
J. Sochor
T. Jurikova
M. Borkovcova
M. Baron
S. Balla

Keywords

deep-frying, fats, oils, restaurant, total polar materials

Abstract

Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.
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