Condiciones de Calidad al Momento del Descarte de los Aceites de Fritura en el Municipio de Tiquipaya (Cochabamba – Bolivia).

Marcos  Ferrel Vera; Mary Cruz  Mollo Sánchez

doi:10.52428/20758944.v16i48.345

Authors

Marcos Ferrel Vera
Mary Cruz Mollo Sánchez

DOI:

https://doi.org/10.52428/20758944.v16i48.345

Keywords:

Free fatty acids, Frying oils, Total polar compounds

Abstract

Frying by immersion is one of the most widespread food cooking techniques, from domestic activity to the industrial scale. In many countries, limits have been established for the reuse of oil from frying processes; because during this process the oil breaks down and many substances are generated that could have negative effects on health.
Samples of residual frying oil have been collected and analyzed from gastronomic establishments that are dedicated to prepare fried chicken and potatoes in the Municipality of Tiquipaya. 95% of the samples present an acceptable quality level and comply with all the parameters established by reference standards. 5% of the samples show a percentage of polar compounds greater than 25%. The level of compliance is high; however, this result may not reflect the actual situation, as it was observed that some samples could have been altered.

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