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Evaluates oil stability and sensory properties in fried potatoes, highlighting health implications.
The process of shallow frying of potatoes was investigated from the perspective of improving the health and sensory properties of the fried product. The oxidative stability of the oil during frying was studied, and it was evaluated by determination of peroxide, iodine and acid value in dynamics. Different vegetable oils (sunflower oil, olive oil, maize oil, and grape seed oil) were investigated in order to select the type of oil that provided maximum stability and good nutritional and sensory characteristics of the fried potatoes. Mathematical models for the dynamics of oxidative stability of the oil during frying were developed. Grape seed oil and maize oil showed highest oxidative stability during shallow frying. After 30 min of frying these oils were characterized by the lowest peroxide value, corresponding slight decrease of iodine value and constant acid value. Potatoes, shallow fried in maize oil and grape seed oil were prepared and their nutritional value was determined. The type of oil did not significantly influence the nutritional and energy value of the product. The fried potatoes prepared in maize oil and grape seed oil had good sensory characteristics.
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Жекова et al. (2026) studied this question.
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