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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
01/03/2021 |
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Data da última atualização: |
19/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GUEDES, A. M. M.; SÁ, D. de G. C. F. de; ANTONIASSI, R.; WILHELM, A. E.; FARIA-MACHADO, A. F. de; TORREZAN, R. |
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Afiliação: |
ANDREA MADALENA MACIEL GUEDES, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; ROSEMAR ANTONIASSI, CTAA; ALLAN EDUARDO WILHELM, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; RENATA TORREZAN, CTAA. |
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Título: |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science Technology, v. 42, e39220, 2022. |
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DOI: |
https://doi.org/10.1590/fst.39220 |
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Idioma: |
Inglês |
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Conteúdo: |
The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content. |
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Palavras-Chave: |
Aceitação sensorial; Potato; Sensory acceptance. |
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Thesagro: |
Ácido Graxo; Batata; Fritura; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Frying; Trans fatty acids. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1130380/1/document.pdf
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Marc: |
LEADER 02134naa a2200313 a 4500
001 2130380
005 2022-10-19
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.39220$2DOI
100 1 $aGUEDES, A. M. M.
245 $aNutritional characteristics and sensory acceptability of reduced-fat french fries.$h[electronic resource]
260 $c2022
520 $aThe Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.
650 $aFood technology
650 $aFrying
650 $aTrans fatty acids
650 $aÁcido Graxo
650 $aBatata
650 $aFritura
650 $aTecnologia de Alimento
653 $aAceitação sensorial
653 $aPotato
653 $aSensory acceptance
700 1 $aSÁ, D. de G. C. F. de
700 1 $aANTONIASSI, R.
700 1 $aWILHELM, A. E.
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aTORREZAN, R.
773 $tFood Science Technology$gv. 42, e39220, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 2 | |
| 1. |  | BELFORT, C. C.; BRITO, A. B. de; FREIRE FILHO, F. R.; OLIVEIRA, M. da C. P. de; NERY, E. B. Influência de tipos de bandejas, estádios de crescimento e adubação química, no peso da matéria fresca da parte aérea e raiz em mudas de abobrinha. Horticultura Brasileira, v. 25, n. 1, ago. 2007. Suplemento. 4 p. Edição dos Anais do 47° Congresso Brasileiro de Olericultura; 4º Simpósio Brasileiro sobre Cucurbitáceas, Porto Seguro, ago. 2007. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Meio-Norte. |
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| 2. | | BELFORT, C. C.; BRITO, A. B. de; FREIRE FILHO, F. R.; OLIVEIRA, M. da C. P. de; NERY, E. B.; SILVA FILHO, J. A. S. e; MACHADO, R. de B.; LUZ, V. T. Influência de tipos de bandejas, estádios de crescimento e adubação química, na altura e profundidade da raiz em mudas de abobrinha. Horticultura Brasileira, v. 25, n. 1, ago. 2007. Suplemento. 4 p. Edição dos Anais do 47° Congresso Brasileiro de Olericultura; 4º Simpósio Brasileiro sobre Cucurbitáceas, Porto Seguro, ago. 2007. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Meio-Norte. |
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| Registros recuperados : 2 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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