%0 Journal Article
%T An芍lisis de grasas y vitamina C en papas congeladas fritas en diferentes aceites Analysis of fats and vitamin c in frozen potatoes fried in different oils
%A Mar赤a Sabrina Lencina
%A Mar赤a Beatriz Gomez
%A Eduardo Raul Costa
%A Ana Rosa Abalos
%J Diaeta
%D 2012
%I Asociaci車n Argentina de Dietistas y Nutricionistas Dietistas
%X Las papas prefritas congeladas son mayormente destinadas a los servicios de comidas r芍pidas incorpor芍ndose recientemente al hogar. El m谷todo m芍s utilizado para su elaboraci車n es la fritura, el cual se caracteriza por la absorci車n de l赤pidos y por menor p谷rdida de nutrientes termol芍biles, lo que puede contribuir a la preservaci車n de vitamina C frente a otros m谷todos de cocci車n. Este estudio se propone comparar el contenido de vitamina C y grasas en variedades de papas prefritas y frescas, fritas en aceite de oliva y en aceite de girasol. Se trabaj車 con cuatro variedades de papas industriales prefritas congeladas corte fino, corte grueso, bravas y barbacoa y una variedad de papas frescas monalisa. Los resultados obtenidos de los ba os de fritura en aceite de oliva y en aceite de girasol muestran diferencias significativas en el contenido de vitamina C y grasas totales en papas fritas. Las papas fritas monalisa obtuvieron menor contenido de grasa y mayor contenido de vitamina C que las papas industriales. Se demostr車 que el factor "relaci車n superficie volumen" de las papas influencia la magnitud de impregnaci車n de grasa y la p谷rdida de vitamina C por destrucci車n t谷rmica durante la fritura. Se observ車 una mejor preservaci車n de la vitamina C en papas fritas en aceite de oliva. Frozen pre-fried potatoes are mainly destined for snack food services, and have recently been incorporated in homes. The most commonly used method for their preparation is frying, which is characterized by the absorption of lipids and less labile nutrient loss, which may contribute to the preservation of vitamin C over other methods of cooking. The purpose of this study is to compare the content of vitamin C and fats in a variety of pre-fried and fresh potatoes, fried in olive oil and in sunflower oil. Four varieties of frozen pre-fried industrial potatoes were used; thin sliced, thick sliced, brave and barbecue as well as a variety of fresh potatoes monalisa. The results obtained from the frying baths, both olive and sunflower, show significant differences in the content of vitamin C and total fats in fried potatoes. The fried potatoes monalisa showed lower fat content and higher content of vitamin C than the industrial potatoes. It was shown that the "surface-volume relation" factor of the potatoes influences the magnitude of impregnation of fat and the loss of vitamin C due to thermal destruction while frying. A better preservation of vitamin C in potatoes fried in olive was observed.
%K Papas fritas
%K Vitamina C
%K Grasas
%K Aceite de oliva
%K Aceite de girasol
%K Fried potatoes
%K Vitamin C
%K Fats
%K Olive oil
%K Sunflower oil
%U http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1852-73372012000200005