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dc.contributor.authorGUEDES, A. M. M.
dc.contributor.authorSÁ, D. de G. C. F. de
dc.contributor.authorANTONIASSI, R.
dc.contributor.authorWILHELM, A. E.
dc.contributor.authorFARIA-MACHADO, A. F. de
dc.contributor.authorTORREZAN, R.
dc.date.accessioned2022-10-19T13:08:20Z-
dc.date.available2022-10-19T13:08:20Z-
dc.date.created2021-03-01
dc.date.issued2022
dc.identifier.citationFood Science Technology, v. 42, e39220, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130380-
dc.descriptionThe 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSensory acceptance
dc.subjectPotato
dc.subjectAceitação sensorial
dc.titleNutritional characteristics and sensory acceptability of reduced-fat french fries.
dc.typeArtigo de periódico
dc.subject.thesagroFritura
dc.subject.thesagroBatata
dc.subject.thesagroÁcido Graxo
dc.subject.thesagroTecnologia de Alimento
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusFrying
dc.subject.nalthesaurusTrans fatty acids
riaa.ainfo.id1130380
riaa.ainfo.lastupdate2022-10-19
dc.identifier.doihttps://doi.org/10.1590/fst.39220
dc.contributor.institutionANDREA 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.
Aparece en las colecciones:Artigo em periódico indexado (CTAA)

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