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Domestic low‐fat “frying” alternatives: Impact on potatoes composition

机译：国内低脂“油炸”替代品：对马铃薯组成的影响

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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.
机译：使用两种家用设备（微波炉和对流烤箱），新鲜土豆和四种不同的煎炸油（向日葵油，大豆，低芥酸菜籽油和橄榄油）对两种低脂“煎炸”替代油炸食品进行了测试。比较了土豆的营养成分，生物活性和脂肪氧化成分。两种方法均实现了80％的脂肪减少，这与减少油中天然生物活性成分（维生素E，脂肪酸）和降低的脂质（氧化的甘油三酸酯，聚合物，醛等）直接相关。微波烧烤和烤箱烹饪均能保持土豆和油脂的健康，优于油炸，尤其是抗坏血酸，生育酚和总酚类。另外，观察到丙烯酰胺（〜55％的微波烧烤炉和〜76％的烘箱）和氧化的脂质（氧化的甘油三酸酯和不饱和醛）的形成显着降低，微波比对流式烘箱的感官评分更高。这项工作保持了使用家用设备（微波炉和烤箱）作为油炸食品更健康的“油炸”替代品的可能性。

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