Volume 19, Number 2, Mars-Avril 2012
|Page(s)||89 - 95|
|Section||Dossier : Fonctionnalités des huiles|
|Published online||15 March 2012|
Friture profonde : les interactions huile-produit
Deep-fat frying process: oil-product interactions
AgroParisTech, INRA UMR1145 Ingénierie-Produits-Aliments, 91300 Massy, France
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.
Key words: deep-fat frying / process / oil uptake / product properties / water loss
© John Libbey Eurotext 2012
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