Registro fonte: Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial

Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial

Continuous immersion frying is an industrial food preparation process that takes place in oil or fat under high temperature. This cooking process has advantages for its speed, feasibility and develops pleasant sensory characteristics in the food. Inappropriate use during the frying process, oils and...

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Autor principal:	Silva, Juliana Arantes
Formato:	Dissertação
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2021
Assuntos:	Ácidos graxos Frituras Análise espectral Fatty acids Frying Spectrum analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/26162
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spelling	riut-1-261622021-10-19T06:05:36Z Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial Comparative between hydrogenated vegetable fat from soy and refined palm olein during industrial scale frying process Silva, Juliana Arantes Tanamati, Ailey Aparecida Coelho https://orcid.org/ 0000-0003-0300-1597 http://lattes.cnpq.br/5610961283505018 Bona, Evandro https://orcid.org/0000-0001-8557-7527 http://lattes.cnpq.br/5489832361560996 Tanamati, Ailey Aparecida Coelho https://orcid.org/ 0000-0003-0300-1597 http://lattes.cnpq.br/5610961283505018 Beneti, Stephani Caroline https://orcid.org/0000-0001-7888-5820 http://lattes.cnpq.br/9251293083274153 Boroski, Marcela https://orcid.org/0000-0003-1621-5199 http://lattes.cnpq.br/5278975910824975 Março, Paulo Henrique https://orcid.org/0000-0002-8953-066X http://lattes.cnpq.br/6686357500300571 Ácidos graxos Frituras Análise espectral Fatty acids Frying Spectrum analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos Continuous immersion frying is an industrial food preparation process that takes place in oil or fat under high temperature. This cooking process has advantages for its speed, feasibility and develops pleasant sensory characteristics in the food. Inappropriate use during the frying process, oils and fats become more susceptible to degradation reactions, becoming responsible for the sensory and nutritional quality of the fried food. The objective of the work was to determine the composition in fatty acids, quality physical-chemical parameters and characterization of volatile compounds by solid phase microextraction (SPME) in static headspace and gas chromatography in samples of hydrogenated vegetable fat and refined palm olein, used in the industrial frying process of meat products in different frying cycles. The quality control analyzes that were performed on the frying fats were the acidity, peroxide, iodine, p-anisidine indices, total oxidation value, as well as the specific extinction by absorption in the ultraviolet region. These analyzes are necessary because they are related to the sensory and nutritional characteristics of fried foods. The major fatty acids in unused fats were palmitic, oleic and linoleic acids, with 38,65%, 45,17%, 10,07% and for the hydrogenated vegetable fat of 11,70%, 36,99%, 20,81%, respectively. In the fats submitted to the frying cycles, the levels of palmitic, oleic and linoleic acids reached in the refined palm olein a value of 39,77%, 45,21%, 10,01% and for the hydrogenated vegetable fat of 12,30%, 38,74%, 20,86%, respectively. Trans fatty acids were identified in the hydrogenated vegetable fat without use in both batches, 14,62% and 21,23%. The results of the acidity and peroxide indexes found in the samples were in accordance with the Brazilian legislation in force. The total oxidation value (totox) reached, after frying, a maximum of 59.22 in refined palm olein and 60.13 in hydrogenated vegetable fat. The fats were analyzed by spectroscopy in the ultraviolet and medium infrared regions, making it possible to monitor the oxidation process and identify spectral bands such as the presence of carbonyl groups, and cis and trans isomers for the purpose of evaluating the quality of the fats. Regarding volatile compounds, the highest percentage in the fats that have not yet gone through the frying process was 2- 4-decadienal and the compound formed in greater quantity was acrolein. The results indicate that the reuse of fat during an extended frying cycle leads to unwanted decomposition. Therefore, these analyzes are important to assess the quality and characteristics of the oils and fats used during the industrial frying process. In relation to the comparison between the two fats, refined palm olein suffered less decomposition, therefore, in terms of oxidation, this would be the ideal fat to be used during the industrial frying cycle. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) A fritura contínua por imersão é um processo industrial de preparo de alimentos que ocorre em óleo ou gordura sob alta temperatura. Esse processo de cozimento apresenta vantagens pela rapidez, praticidade e desenvolve no alimento características sensoriais agradáveis. O uso inadequado durante o processo de fritura, os óleos e gorduras tornam-se mais suscetíveis a reações de degradação, tornando-se responsáveis pela qualidade sensorial e nutricional do alimento frito. O objetivo do trabalho foi determinar a composição em ácidos graxos, parâmetros físico-químicos de qualidade e caracterização dos compostos voláteis por microextração em fase sólida (SPME) em headspace estático e cromatografia em fase gasosa nas amostras de gordura vegetal hidrogenada e oleína de palma refinada, utilizadas no processo de fritura industrial de produtos cárneos em diferentes ciclos de fritura. As análises de controle de qualidade que foram realizadas nas gorduras de fritura foram os índices de acidez, peróxido, iodo, p-anisidina, valor total de oxidação, assim como a extinção específica por absorção na região do ultravioleta. Essas análises são necessárias, pois estão relacionadas as características sensoriais e nutricionais dos alimentos fritos. Os ácidos graxos majoritários nas gorduras sem utilização foram os ácidos palmítico, oleico e linoleico, sendo em média na oleína de palma refinada de 38,65%, 45,17%, 10,07% e para a gordura vegetal hidrogenada de 11,70%, 36,99%, 20,81%, respectivamente. Já nas gorduras submetidas aos ciclos de fritura, os teores dos ácidos palmítico, oleico e linoleico alcançaram na oleína de palma refinada um valor de 39,77%, 45,21%, 10,01% e para a gordura vegetal hidrogenada de 12,30%, 38,74%, 20,86%, respectivamente. Foram identificados ácidos graxos trans na gordura vegetal hidrogenada sem utilização em ambos lotes, sendo 14,62% e 21,23%. Os resultados dos índices de acidez e peróxidos encontrados nas amostras ficaram de acordo com a legislação Brasileira vigente. O valor da oxidação total (totox) atingiu, após a fritura, o máximo de 59,22 na oleína de palma refinada e 60,13 na gordura vegetal hidrogenada. As gorduras foram analisadas por espectroscopia nas regiões do ultravioleta e infravermelho médio, sendo possível acompanhar o processo de oxidação e identificar bandas espectrais como a presença de grupos carbonila, e isômeros cis e trans para a finalidade de avaliar a qualidade das gorduras. Em relação aos compostos voláteis o de maior percentual nas gorduras que ainda não passaram pelo processo de fritura foi o 2-4-decadienal e o composto formado em maior quantidade foi a acroleína. Os resultados indicam que o reuso de gordura durante um clico de fritura extenso acarreta em uma decomposição indesejada. Diante disso, essas análises são importantes para avaliar a qualidade e característica dos óleos e gorduras utilizados durante o processo de fritura industrial. Em relação ao comparativo entre as duas gorduras, a oleína de palma refinada sofreu menor decomposição, logo, em termos de oxidação, esta seria a gordura ideal para ser utilizada durante o ciclo de fritura industrial. 2021-10-18T17:45:39Z 2021-10-18T17:45:39Z 2020-12-17 masterThesis SILVA, Juliana Arantes. Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial. 2020. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2020. http://repositorio.utfpr.edu.br/jspui/handle/1/26162 por openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Programa de Pós-Graduação em Tecnologia de Alimentos UTFPR
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Português
topic	Ácidos graxos Frituras Análise espectral Fatty acids Frying Spectrum analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos
spellingShingle	Ácidos graxos Frituras Análise espectral Fatty acids Frying Spectrum analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos Silva, Juliana Arantes Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
description	Continuous immersion frying is an industrial food preparation process that takes place in oil or fat under high temperature. This cooking process has advantages for its speed, feasibility and develops pleasant sensory characteristics in the food. Inappropriate use during the frying process, oils and fats become more susceptible to degradation reactions, becoming responsible for the sensory and nutritional quality of the fried food. The objective of the work was to determine the composition in fatty acids, quality physical-chemical parameters and characterization of volatile compounds by solid phase microextraction (SPME) in static headspace and gas chromatography in samples of hydrogenated vegetable fat and refined palm olein, used in the industrial frying process of meat products in different frying cycles. The quality control analyzes that were performed on the frying fats were the acidity, peroxide, iodine, p-anisidine indices, total oxidation value, as well as the specific extinction by absorption in the ultraviolet region. These analyzes are necessary because they are related to the sensory and nutritional characteristics of fried foods. The major fatty acids in unused fats were palmitic, oleic and linoleic acids, with 38,65%, 45,17%, 10,07% and for the hydrogenated vegetable fat of 11,70%, 36,99%, 20,81%, respectively. In the fats submitted to the frying cycles, the levels of palmitic, oleic and linoleic acids reached in the refined palm olein a value of 39,77%, 45,21%, 10,01% and for the hydrogenated vegetable fat of 12,30%, 38,74%, 20,86%, respectively. Trans fatty acids were identified in the hydrogenated vegetable fat without use in both batches, 14,62% and 21,23%. The results of the acidity and peroxide indexes found in the samples were in accordance with the Brazilian legislation in force. The total oxidation value (totox) reached, after frying, a maximum of 59.22 in refined palm olein and 60.13 in hydrogenated vegetable fat. The fats were analyzed by spectroscopy in the ultraviolet and medium infrared regions, making it possible to monitor the oxidation process and identify spectral bands such as the presence of carbonyl groups, and cis and trans isomers for the purpose of evaluating the quality of the fats. Regarding volatile compounds, the highest percentage in the fats that have not yet gone through the frying process was 2- 4-decadienal and the compound formed in greater quantity was acrolein. The results indicate that the reuse of fat during an extended frying cycle leads to unwanted decomposition. Therefore, these analyzes are important to assess the quality and characteristics of the oils and fats used during the industrial frying process. In relation to the comparison between the two fats, refined palm olein suffered less decomposition, therefore, in terms of oxidation, this would be the ideal fat to be used during the industrial frying cycle.
format	Dissertação
author	Silva, Juliana Arantes
author_sort	Silva, Juliana Arantes
title	Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
title_short	Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
title_full	Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
title_fullStr	Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
title_full_unstemmed	Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
title_sort	comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2021
citation	SILVA, Juliana Arantes. Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial. 2020. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2020.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/26162
_version_	1805315951975989248
score	10,814766

Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial

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