Assessment of total polar materials in Frying fats from Czech restaurants

  • J. Mlcek Tomas Bata University in Zlin
  • H. Druzbikova Tomas Bata University in Zlin
  • P. Valasek Tomas Bata University in Zlin
  • J. Sochor Mendel University in Brno
  • T. Jurikova Constantine the Philosopher University in Nitra
  • M. Borkovcova Mendel University in Brno
  • M. Baron Mendel University in Brno
  • S. Balla Constantine the Philosopher University in Nitra

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.
Published
2015-06-12
How to Cite
MLCEK, J. et al. Assessment of total polar materials in Frying fats from Czech restaurants. Italian Journal of Food Science, [S.l.], v. 27, n. 2, p. 160-165, june 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/182>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v182.

Keywords

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