Abstract
Two low‐fat “frying” alternatives to deep‐frying were tested using two domestic equipment (microwave grill and convective oven), with fresh potatoes and four different frying oils (sunflower, soybean, canola, and olive oil). Potatoes composition was compared concerning nutrients, bioactivity, and fat oxidation. Fat reduction achieved 80% on both methods, directly associated with a decrease in oil natural bioactive components (vitamin E, fatty acids) and degraded lipids (oxidized triglycerides, polymers, aldehydes, etc.). Both microwave grill and oven cooking preserved potatoes and oil health attributes better than deep‐frying, particularly ascorbic acid, tocopherols, and total phenolics. Additionally, a significantly lower formation of acrylamide (−55% microwave grill and −76% oven) and oxidized lipids (oxidized triglycerides and unsaturated aldehydes) was observed, with microwave receiving higher sensory scores than the convective oven. This work sustains the possibility of using domestic equipment (microwave grill and oven) as healthier “frying” alternatives to deep‐frying.
Highlights
Potato (Solanum tuberosum L.) is one of the most important crops for human consumption, but it needs to be cooked to become edible, mainly due to the presence of toxic glycoalkaloids (Tajner-Czopek, Rytel, Kita, Pęksa, & Hamouz, 2012)
The thermal process influences the loss of bioactive potato compounds, as ascorbic acid, together with the formation of new compounds, including lipids oxidation products and acrylamide
The results of this work demonstrated that Microwave grill (MWG) and OV have potential to be implemented at domestic level as healthier “frying” alternatives
Summary
Potato (Solanum tuberosum L.) is one of the most important crops for human consumption, but it needs to be cooked to become edible, mainly due to the presence of toxic glycoalkaloids (Tajner-Czopek, Rytel, Kita, Pęksa, & Hamouz, 2012). Frying is the most common potato processing technique (Pedreschi, 2012), imposed by operational simplicity, speed, and formation of unique sensorial attributes (Gertz, 2014). Some strategies to reduce fat content were studied, including the new air-frying systems available for domestic cooking (Santos, Cunha, & Casal, 2017; Teruel et al, 2015), or microwave-assisted vacuum frying with potential industrial applications (Parikh & Takhar, 2016). The use of pre-fried potatoes on common domestic devices as microwave grill and conventional ovens is gaining popularity as a reduced fat alternative, but it cannot be regarded as a real low-fat, with lipid amounts from 7 to 11 g/100 g (Giovanelli, Torri, Sinelli, & Buratti, 2017). Using pre-fried potatoes, consumers cannot choose the fat type
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