Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5317
Título: Utilização do azeite na fritura de alimentos
Autor: Carapinha, Pedro Gomes
Orientador: Dias, Suzana Ferreira
Correia, Ana Cristina Vilas Boas
Palavras-chave: olive oil
extra virgin olive oil
frying
heating
thermoxidation
Data de Defesa: 2012
Editora: ISA/UTL
Citação: Carapinha, P.G. - Utilização do azeite na fritura de alimentos. Lisboa: ISA, 2012, 54 p.
Resumo: Olive oil has been widely used in the cuisine of the Mediterranean basin, due to its organoleptic properties and also to its oxidative thermostability.ascribed to the richness in monounsaturated fatty acids and high concentration of natural antioxidants. Two heating trials were performed to.evaluate the thermostability of two olive oils with the name: “extra virgin olive oil” and “olive oil” (moisture of virgin olive oil with refined olive oil): one of these trial consisted on heating at 180ºC (±2ºC) during 63 hours and the other one was a heating trial with frying periods of frozen potato chips, for 45 hours. Several physico-chemical parameters were evaluated in the different olive oil samples collected along the experiments: viscosity, acidity, peroxide index, p-anisidine, absorbance in the UV (232 and 270 nm), polar compounds and fatty acid profile. The results showed that oxidation was higher in the samples heated at 180°C than in the corresponding samples from the trials with frying periods due to the decrease in temperature when the frozen potatoes were immersed in the olive oil. The extra virgin olive oil showed more stability than the “olive oil”, due to the presence of higher concentrations of natural antioxidants which are removed during refining
Descrição: Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/5317
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis



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