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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

MONTES O, Nicolás et al. Oil absorption in fried foods. Rev. chil. nutr. [online]. 2016, vol.43, n.1, pp.87-91. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182016000100013.

Deep-fat frying is a cooking technique of dipping food in hot oil. Oil absorption begins with a series of structural and biochemical changes in food and oil. The final product depends on the different stages of frying. Most absorption occurs in the cooling which is the last stage of frying process. The absorption rates vary from 6%, in the case of roasted nuts, until 40% with potato chips. Food composition, wetting agents, time, temperature and pre andpost cookingprocedures are factors that interfere with the oil absorption in frying process. Absorption rates can be diminished by pre and post frying treatments, such as the utilization of rice flour instead of wheat flour and drying by hot air, respectively.

Keywords : Deep-fat frying; oil absorption; fried food; frying process.

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