Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in products due to its health effects. French fries are popular among young people this study evaluates four brands frozen pre-fried marketed Brazil from main fast-food chains regarding their acid profile total fat content. chain was 14-21g/100 g, with TFA 0.01-0.14 g/100 g. In turn, ranged 3.3 7.4 0.01-0.03 Deep frying these did not include partially hydrogenated fat. Two most sold available Rio de Janeiro city, were selected evaluated using air cooking method sensory acceptance. Mean acceptance consumers 5.7 5.1 for A B, respectively. Brand further by children people, mean 4.48 7.2, respectively, showing good reduced