Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

Andréa Madalena Maciel Guedes,Daniela De Grandi Castro Freitas-Sá,Rosemar Antoniassi,Adelia Ferreira De Faria-Machado,Renata Torrezan,Allan Eduardo Wilhelm

doi:10.1590/fst.39220

Andréa Madalena Maciel Guedes, Daniela De Grandi Castro Freitas-Sá + Show 4 more

Open Access

https://doi.org/10.1590/fst.39220

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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.

Highlights

IntroductionSome ongoing actions nutritionally improve the quality of processed foods, mainly with respect to reducing the contents of some components such as total fats and industrial trans fatty acids (TFA), reducing the incidence of chronic diseases
Some ongoing actions nutritionally improve the quality of processed foods, mainly with respect to reducing the contents of some components such as total fats and industrial trans fatty acids (TFA), reducing the incidence of chronic diseases.Currently, some countries have regulations to reduce and to ban the use of partially hydrogenated vegetable oil (PHVO)
The present study evaluates the nutritional characteristics and sensory acceptance of French fries, a processed food frequently consumed by young people, produced with reduced fat content

Summary

Introduction

Some ongoing actions nutritionally improve the quality of processed foods, mainly with respect to reducing the contents of some components such as total fats and industrial trans fatty acids (TFA), reducing the incidence of chronic diseases. Regulatory policies based on scientific studies extensively focused on the reduction of industrially produced TFA in the diet worldwide could lead to potential benefits with respect to health outcomes This process should include consumer acceptance so as to be effective at reducing intake and, reducing heart disease risk (Downs et al, 2017). The present study evaluates the nutritional characteristics and sensory acceptance of French fries, a processed food frequently consumed by young people, produced with reduced fat content. Frozen pre-fried French fries were prepared using the air frying method and 120 consumers (aged 18-65), as well as young people (14-25 y) and children (10-13 y) evaluated these products for overall sensory acceptance. Frozen pre-fried French fries sold in the Brazilian market and French fries from the main fast-food chains in Brazil were evaluated regarding their fatty acid composition and total fat content

Materials and methods

Sensory acceptance study

Results and Discussion

Conclusion