La fritura de los alimentos: el aceite de fritura

  • Adriana Cecilia Suaterna Hurtado Universidad de Antioquia
Palabras clave: fritura, aceites industriales, grasas, nutrientes, cocción, compuestos polares

Resumen

Durante el proceso de fritura todos los aceites, sin importar la fuente, presentan cambios en el contenido de nutrientes que pueden generar compuestos tóxicos que pasan al alimento. Las transformaciones se presentan de manera lenta o rápida, según el manejo durante el proceso de cocción, de las cuales las más críticas son: la temperatura; el tipo de alimento a freír, la relación aceite/alimento, el material de fabricación del equipo utilizado, la adición de aceite nuevo como reposición del que se pierde por el proceso; la limpieza y el almacenamiento del aceite.

Este artículo de revisión proporciona un marco de las investigaciones que evalúan el uso de los aceite de fritura como medio de cocción, las prácticas de manejo y los efectos del proceso sobre la composición de los ácidos grasos, tocoferoles, carotenoides y polifenoles, los indicadores de calidad y las formas rápidas para determinarlos, mejorando la evidencia con relación a la calidad de los aceites de fritura.

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Biografía del autor/a

Adriana Cecilia Suaterna Hurtado, Universidad de Antioquia
Escuela de Nutrición y Dietética, Universidad de Antioquia, Medellín, Colombia.

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Publicado
2011-04-22
Cómo citar
Suaterna Hurtado, A. C. (2011). La fritura de los alimentos: el aceite de fritura. Perspectivas En Nutrición Humana, 11(1), 39-53. Recuperado a partir de https://revistas.udea.edu.co/index.php/nutricion/article/view/9390
Sección
Artículos de Revisión