Effects of frying oil type on its stability and composition of fried food

The stability of three frying oils (rapeseed, sunflower, and rice) their effect on the nutritional value deep-fried fish fingers (FF) potato croquettes (PC) was evaluated, considering importance reducing amount oil absorbed by fried foods. Ten cycles were performed for each food to mimic repeated conditions. Dry matter content foods determined gravimetrically; fat extraction using a Soxhlet apparatus. Oil changes evaluated Schaal test; colour monitored spectrophotometrically. Repeated had no significant (P > 0.05) tested but influenced dry PC. highest lowest oxidative stabilities during observed rice sunflower oil, respectively. During FF, all tended darken after frying, which not intake owing consumption one portion FF (150 g) or PC (200 approximately equals 9 g 5 g, This demonstrates that themselves (not only soaked) could be considerable source fat.