Objective
Industrial deep fat frying of chips and french fries usually uses palm oil containing saturated fatty acids or partially dehydrogenated oils containing trans-fatty acids. In this respect, palm oil could be replaced by sunflower oil, which contains a higher proportion of unsaturated fatty acids. The objectives of the proposal are to determine the relationships between the degree of saturation of the oil and, on the other hand, its performance during frying and the value of the final food, by sensory and nutritional studies.
Topic(s)
Funding Scheme
CSC - Cost-sharing contractsCoordinator
21034 Dijon
France
Participants (7)
28006 Madrid
KA6 5HL Ayr
33600 Pessac
92103 Boulogne-billancourt
21201 Raisio
75007 Uppsala
3700 AJ Zeist