Foram avaliados parâmetros de qualidade da batata frita obtida pela fritura com gorduras de diferentes composições em ácidos graxos. Três lotes de 100 g de batatas cortadas tipo chips foram levadas à fritura em três diferentes tipos de óleos (girassol, milho e gordura vegetal hidrogenada). Além da determinação do teor de gordura nas batatas fritas foram realizadas análises de acidez nos óleos e gorduras, antes e após a fritura. Posteriormente, efetuou-se a avaliação sensorial das amostras quanto aos atributos de crocância, rancidez e residual de gordura. A gordura mais saturada apresentou-se mais estável na fritura de batatas, embora tenha sido detectado maior residual de gordura (maior incorporação de óleo na batata) na análise sensorial. Os três óleos utilizados não se degradaram demasiadamente, sendo, portanto, adequados ao processo de fritura de alimentos nas condições deste estudo.PALAVRAS-CHAVE: BATATA FRITA; ÁCIDOS GRAXOS; GORDURA SATURADA.
INTRODUÇÃOHá alguns anos vem aumentando o interesse pelos efeitos fisiológicos que os óleos e gorduras aquecidos a elevadas temperaturas, principalmente na presença de ar, exercem sobre o organismo humano.
ABSTRACT. Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process. The organic grapes were subjected to ultraviolet-type C radiation (UV-C). Experiments were performed after production and after 6 months in storage. Physicochemical analyses revealed that UV-C irradiation of 2 E. Düsman et al. (2): gmr16029670 organic grapes, the juice production process, and storage resulted in nutraceutical alterations. However, none of the juice concentrations were cytotoxic to HTC cells by the cytokinesis-blocked proliferation index results or were mutagenic, because the formation of micronucleated cells was not induced. In general, juice induced cell proliferation, possibly due to the presence of vitamins and sugar content (total soluble solid). The data increased the understanding of food technology and confirmed the quality and safety consumption of these juices.
Genetics and Molecular Research 16
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