Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

GUEDES, Andréa Madalena Maciel; FREITAS-SÁ, Daniela De Grandi Castro; ANTONIASSI, Rosemar; WILHELM, Allan Eduardo; FARIA-MACHADO, Adelia Ferreira de; TORREZAN, Renata

doi:10.1590/fst.39220

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.39220 copy

Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.

Keywords:
frying; potato, trans fatty acids; sensory acceptance

Fatty acid	Fast-Food Chain - District^a (g / 100 g)
Fatty acid	1 - R	1 - C	2 - R	2 - B	3 - R	3 - B	4 - R	4 - B	Minimum	Maximum
C14:0	0.12	0.13	0.10	0.09	0.06	0.04	0.12	0.08	0.04	0.13
C16:0	5.27	5.12	3.54	3.05	2.53	1.87	4.06	2.87	1.87	5.27
C16:1 cis	0.02	0.02	0.05	0.05	0.04	0.03	0.08	0.05	0.02	0.08
C17:0	0.02	0.01	0.01	ND	0.02	ND	0.01	ND	0.00	0.02
C17:1	ND	ND	ND	ND	0.02	ND	ND	ND	0.00	0.02
C18:0	0.77	0.71	0.58	0.59	0.60	0.56	0.82	0.62	0.56	0.82
C18:1 trans isomers	NQ	NQ	0.02	NQ	0.03	0.01	NQ	0.01	<0.01	0.03
C18:1 cis 9	6.09	5.81	2.73	3.04	8.10	9.70	4.25	4.11	2.73	9.70
C18:1 positional cis isomers	0.11	0.10	0.10	0.10	0.19	0.17	0.14	0.11	0.10	0.19
C18:2 trans isomers	0.05	0.04	0.03	0.05	0.06	0.03	0.01	NQ	<0.01	0.06
C18:2 cis cis 9,12	3.49	3.27	5.92	6.58	7.56	5.51	9.32	6.92	3.27	9.32
C20:0	0.06	0.06	0.04	0.04	0.06	0.06	0.05	0.04	0.04	0.06
C18:3 trans isomers	ND	ND	ND	ND	0.05	NQ	ND	ND	<0.01	0.05
C18:3 omega 3	0.05	0.06	0.06	0.07	0.43	0.30	0.07	0.07	0.05	0.43
C20:1	0.03	0.03	0.01	ND	0.04	0.04	0.01	ND	0.00	0.04
C22:0	0.04	0.03	0.01	0.03	0.10	0.11	0.04	0.03	0.01	0.11
C24:0	0.03	0.02	0.01	0.02	0.05	0.05	0.03	0.02	0.01	0.05
TOTAL FAT	16.97	16.26	13.81	14.33	20.85	19.30	19.88	15.60	13.81	20.85
Saturated fatty acids	6.37	6.21	4.29	3.82	3.42	2.68	5.13	3.65	2.68	6.37
Monounsaturated fatty acids	6.25	5.96	2.89	3.19	8.39	9.94	4.48	4.27	2.89	9.94
Polyunsaturated fatty acids	3.49	3.27	5.92	6.58	7.56	5.51	9.32	6.92	3.27	9.32
Trans isomers C18:1	NQ	NQ	0.02	NQ	0.03	0.01	NQ	0.01	<0.01	0.03
Trans isomers C18:2	0.05	0.04	0.03	0.05	0.06	0.03	0.01	0.00	0.00	0.06
Total trans fatty acids	0.05	0.04	0.05	0.05	0.14	0.03	0.01	0.01	0.01	0.14

Fatty acid	Fast-Food chain - District^a (%)
Fatty acid	1 - R	1 - C	2 - R	2 - B	3 - R	3 - B	4 - R	4 - B	Minimum	Maximum
C14:0	0.74	0.87	0.76	0.63	0.29	0.21	0.64	0.52	0.21	0.87
C16:0	32.56	33.09	26.88	22.32	12.74	10.16	21.43	19.29	10.16	33.09
C16:1 cis	0.14	0.12	0.39	0.35	0.21	0.17	0.40	0.36	0.12	0.40
C18:0	4.71	4.56	4.36	4.32	3.02	3.04	4.28	4.15	3.02	4.71
C18:1 trans isomers	NQ	NQ	0.17	NQ	0.16	0.05	NQ	0.04	<0.01	0.17
C18:1 cis 9	37.49	37.33	20.66	22.13	40.60	52.49	22.32	27.50	20.66	52.49
C18:1 positional cis isomers	0.67	0.65	0.74	0.75	0.96	0.91	0.75	0.71	0.65	0.96
C18:2 trans isomers	0.31	0.27	0.20	0.35	0.29	0.15	0.06	0.02	0.02	0.35
C18:2 cis cis 9,12	21.53	21.03	44.82	47.99	37.90	29.82	49.00	46.32	21.03	49.00
C20:0	0.37	0.36	0.29	0.28	0.32	0.30	0.27	0.25	0.25	0.37
C18:3 trans isomers	ND	ND	ND	ND	0.23	NQ	ND	ND	<0.01	0.23
C18:3 omega 3	0.32	0.38	0.42	0.48	2.15	1.62	0.38	0.45	0.32	2.15
C20:1	0.17	0.16	0.05	ND	0.21	0.22	0.05	0.03	0.00	0.22
C22:0	0.25	0.22	0.07	0.24	0.50	0.61	0.22	0.20	0.07	0.61
C24:0	0.15	0.13	0.06	0.15	0.23	0.25	0.15	0.12	0.06	0.25

	Pre-fried French fries
	PF -1 Batch 1		PF-1 Batch 2		PF-2 Batch 1		PF-2 Batch 2		PF-3 Batch 1		PF-3 Batch 2		PF-4
Fatty acid	g/100g	%	g/100g	%	g/100g	%	g/100g	%	g/100g	%	g/100g	%	g/100g	%
C12:0	0.01	0.20	0.01	0.15	ND	ND	ND	ND	<0.01	0.07	0.01	0.17	ND	ND
C14:0	0.04	0.96	0.05	0.92	ND	0.08	ND	0.08	0.05	0.76	0.03	0.94	ND	ND
C16:0	1.91	43.13	2.44	44.93	0.33	6.66	0.32	6.65	2.53	41.50	1.44	43.22	0.29	4.14
C16:1 cis	0.01	0.15	0.01	0.13	0.01	0.10	ND	0.10	ND	0.06	ND	0.14	0.01	0.10
C18:0	0.21	4.69	0.27	5.01	0.18	3.61	0.17	3.59	0.32	5.19	0.17	5.13	0.21	2.97
C18:1 trans isomers	NQ	0.00	NQ	0.00	NQ	0.00	NQ	0.00	NQ	0.00	NQ	0.00	0.02	0.28
C18:1 cis 9	1.71	38.55	2.06	37.70	1.44	28.46	1.36	28.41	2.46	40.30	1.25	37.49	5.87	82.91
C18:1 positional cis isomers	0.03	0.70	0.03	0.64	0.04	0.71	0.03	0.71	0.04	0.62	0.02	0.65	0.05	0.69
C18:2 trans isomers	0.01	0.31	0.02	0.32	0.03	0.65	0.03	0.64	0.01	0.12	0.01	0.33	NQ	0.00
C18:2 cis cis 9,12	0.46	10.39	0.51	9.42	2.91	57.63	2.76	57.75	0.62	10.17	0.36	10.85	0.47	6.60
C20:0	0.02	0.40	0.02	0.41	0.01	0.28	0.01	0.28	0.02	0.40	0.01	0.41	0.02	0.30
C18:3 omega 3	0.03	0.67	0.03	0.59	0.03	0.54	0.03	0.57	0.02	0.35	0.02	0.66	0.02	0.42
C20:1	ND	ND	ND	ND	0.01	0.17	0.01	0.17	0.02	0.33	ND	ND	0.02	0.27
C22:0	ND	ND	ND	ND	0.04	0.77	0.04	0.76	ND	ND	ND	ND	0.07	0.94
C24:0	ND	ND	ND	ND	0.02	0.31	0.02	0.31	ND	0.05	ND	ND	0.03	0.37
TOTAL FAT	4.64		5.71		5.28		5.00		6.39		3.49		7.40
Saturated fatty acids	2.19		2.80		0.59		0.56		2.93		1.66		0.62
Monounsaturated fatty acids	1.74		2.10		1.49		1.41		2.53		1.28		5.94
Polyunsaturated fatty acids	0.46		0.51		2.91		2.76		0.62		0.36		0.47
C18:1 trans isomers	NQ		NQ		NQ		NQ		NQ		NQ		0.02
C18:2 trans isomers	0.01		0.02		0.03		0.03		0.01		0.01		NQ
Total trans fatty acids	0.01		0.02		0.03		0.03		0.01		0.01		0.02

Fatty acid	Brand A		Brand B		Brand A
	Brand A		Brand B		Young people test		Children test
	g/100g	%	g/100g	%	g/100g	%	g/100g	%
C14:0	<0.01	0.11	<0.01	0.09	ND	ND	ND	ND
C16:0	0.23	7.25	0.28	7.16	0.25	7.16	0.38	6.83
C16:1 cis	<0.01	0.14	<0.01	0.12	ND	ND	<0.01	0.11
C18:0	0.10	3.23	0.15	3.73	0.13	3.74	0.20	3.59
C18:1 trans isomers	ND	ND	ND	ND	ND	ND	NQ	NQ
C18:1 cis 9	0.94	29.70	1.04	26.60	0.94	26.82	1.52	27.24
C18:1 positional cis isomers	0.03	0.81	0.03	0.76	0.03	0.75	0.04	0.74
C18:2 trans isomers	0.02	0.52	0.02	0.62	<0.01	0.11	0.03	0.62
C18:2 cis cis 9,12	1.78	56.22	2.29	58.83	2.06	59.05	3.27	58.77
C20:0	0.01	0.28	0.01	0.31	0.01	0.31	0.02	0.27
C18:3 omega 3	0.02	0.67	0.02	0.58	0.03	0.95	0.03	0.59
C20:1	ND	ND	0.003	0.08	ND	ND	0.010	0.18
C22:0	0.02	0.74	0.03	0.79	0.03	0.80	0.04	0.78
C24:0	0.01	0.32	0.01	0.33	0.01	0.32	0.02	0.28
TOTAL FAT	3.31	-	4.07	-	3.65	-	5.81	-
Saturated fatty acids	0.38	-	0.48	-	0.43	-	0.65	-
Monounsaturated fatty acids	0.97	-	1.07	-	0.96	-	1.57	-
Polyunsaturated fatty acids	1.78	-	2.29	-	2.06	-	3.27	-
C18:1 trans isomers	ND	-	ND	-	ND	-	<0.01	-
C18:2 trans isomers	0.02	-	0.02	-	<0.01	-	0.03	-
Total trans fatty acids	0.02	-	0.02	-	<0.01	-	0.03	-

	Number of participants	Brand A	Brand B
Total	120	5.7^a	5.1^b
Cluster 1	33	3.1^a	2.8^a
Cluster 2	56	6.6^a	7.1^a
Cluster 3	31	6.8^a	3.9^b

Profile	Children (aged 11-13)	Young (aged 14-25)
Mean score	4.48 ± 0.82^* * Means obtained from facial hedonic scale ranging from 1 (disliked a lot) to 5 (liked a lot) of data collected by children;	7.62 ± 1.09^ Means obtained from 9-point hedonic scale ranging from 1 (disliked extremely) to 9 (liked extremely) of data collected by youngsters;
% approval^* ***** Percentage of participants that liked pre-fried French fries: rates varying from 4 (liked a little) to 5 (liked a lot) of facial hedonic scale; rates varying from 6 (liked slightly) to 9 (liked extremely) of 9-point hedonic scale.	90	98

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: andrea.guedes@embrapa.br