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Absorpcija različnih maščob med cvrenjem živil = Absorption of different fats during food frying
Skvarča, Marlena
Pogosto je prezrt problem prevelike absorpcije maǴřobe v ocvrto Íivilo, ki vpliva na poveřanje skupne koliřine maǴřobe in s tem energijske vrednosti. Namen raziskav je bil prouřiti vpliv vrste ...maǴřobe, Íivila in postopka cvrenja na koliřino absorbirane maǴřobe. S kemijskimi analizami smo v Íivilih spremljali vsebnost vode in masti in opredelili senzoriřno kakovost. Rezultatianaliz so pokazali najveřjo absorpcijo maǴřobe pri predpripravljenemzmrznjenem pomfritu (modelno cvrenje), pri krofih (industrijsko cvrenje) in pri paniranih polizdelkih iz perutninskega mesa. Absorpcija je bila veřja pri uporabi hidrogeniranega palmoleina v primerjavi zrafiniranim oljřnim oljem in sonřniřnimi olji. Z zaporednim Ǵtevilom cvrenj se je ne glede na vrsto maǴřobe ali Íivila poveřevala absorpcija maǴřobe. Skladno s poveřano absorpcijo maǴřobe je bila senzoriřno ocenjena veřja oljavost ter poslabǴanje arome in vonja ocvrtih Íivil. Z razgradnimi produkti se absorbirajo maǴřobe v Íivila ter zmanjǴajo prehransko in zdravstveno kakovost ocvrtih Íivil. Zato rezultati opozarjajo, da je nujna kontrola postopka cvrenja in kakovosti rabljenih maǴřob.
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