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.
Fields of science
Topic(s)
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
21034 DIJON
France