Nutritional characteristics and sensory acceptability of reduced-fat french fries.
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130380 https://doi.org/10.1590/fst.39220 |
Resumo: | 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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Nutritional characteristics and sensory acceptability of reduced-fat french fries.Sensory acceptancePotatoAceitação sensorialFrituraBatataÁcido GraxoTecnologia de AlimentoFood technologyFryingTrans fatty acidsThe 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.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.GUEDES, A. M. M.SÁ, D. de G. C. F. deANTONIASSI, R.WILHELM, A. E.FARIA-MACHADO, A. F. deTORREZAN, R.2022-10-19T13:08:20Z2022-10-19T13:08:20Z2021-03-012022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science Technology, v. 42, e39220, 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130380https://doi.org/10.1590/fst.39220enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-10-19T13:08:29Zoai:www.alice.cnptia.embrapa.br:doc/1130380Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-10-19T13:08:29falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-10-19T13:08:29Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
title |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
spellingShingle |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. GUEDES, A. M. M. Sensory acceptance Potato Aceitação sensorial Fritura Batata Ácido Graxo Tecnologia de Alimento Food technology Frying Trans fatty acids |
title_short |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
title_full |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
title_fullStr |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
title_full_unstemmed |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
title_sort |
Nutritional characteristics and sensory acceptability of reduced-fat french fries. |
author |
GUEDES, A. M. M. |
author_facet |
GUEDES, A. M. M. SÁ, D. de G. C. F. de ANTONIASSI, R. WILHELM, A. E. FARIA-MACHADO, A. F. de TORREZAN, R. |
author_role |
author |
author2 |
SÁ, D. de G. C. F. de ANTONIASSI, R. WILHELM, A. E. FARIA-MACHADO, A. F. de TORREZAN, R. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
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. |
dc.contributor.author.fl_str_mv |
GUEDES, A. M. M. SÁ, D. de G. C. F. de ANTONIASSI, R. WILHELM, A. E. FARIA-MACHADO, A. F. de TORREZAN, R. |
dc.subject.por.fl_str_mv |
Sensory acceptance Potato Aceitação sensorial Fritura Batata Ácido Graxo Tecnologia de Alimento Food technology Frying Trans fatty acids |
topic |
Sensory acceptance Potato Aceitação sensorial Fritura Batata Ácido Graxo Tecnologia de Alimento Food technology Frying Trans fatty acids |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-01 2022-10-19T13:08:20Z 2022-10-19T13:08:20Z 2022 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science Technology, v. 42, e39220, 2022. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130380 https://doi.org/10.1590/fst.39220 |
identifier_str_mv |
Food Science Technology, v. 42, e39220, 2022. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130380 https://doi.org/10.1590/fst.39220 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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