Produção Nacional
Revisado por pares
Efeito da adição de amaranto na composição e na aceitabilidade do biscoito tipo cookie e do pão de forma
2006; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 17; Issue: 3 Linguagem: Inglês
ISSN
0103-4235
AutoresBruna Aparecida Souza Machado, Itaciara Larroza Nunes, Jaqueline Fontes Moreau Cruz, Andson Barreto Rocha, Maria Antonia Lima Carvalho Jesus, Aline Rabello Costa Alves, Francine Ferreira Padilha, Janice Izabel Druzian,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoAcaraje is a cake from African origin, recognized as an immaterial patrimony of Brasil since 2005. The objectives of this study were to determine the percentage of addition of palm oil to acaraje, evaluate the stability of lipid fraction throughout the process of frying and determine the composition of total, saturated and unsaturated and total fatty acids at the beginning and at the end of the frying process. The samples of acaraje were collected at the start of the frying process (time 0) and after two and four hours after frying (times 2 and 4). The results for the saturated fat percentage varied from 46.30 to 47.33% and the unsaturated fat from 52.33 to 53.13%. The percentages of trans fatty acids varied from 0.48 to 0.56%. It must be noted that the sample presented high levels of peroxide at the initial stage (20.66-24.66 mEq/Kg) with a high increase in this parameter after four hours (9.86- 10.46 mEq/Kg). A similar behavior was observed for the percentages of acidity and iodine, going from 0.53-0.62% of oleic acid to 0.54-0.61%, and from 44.08-52.02 g I2 /100 g-1 and 33.36-35.81 g I2 /100 g-1, after two and four hours of frying. An increased oxidation of palm oil during the frying process was observed, as well as the fact that a great part of total lipids present in the fried acaraje is due to the addition of palm oil used in frying and not due to the ingredients part of its formulation
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