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Lipid content in initial foods and foods fried in the fourth discontinuous frying operation.
| Lipid Content (wt % on Food) | Initial | Fried with HLSO | Fried with HOSO |
|---|---|---|---|
| French fries | 12.8 ± 0.6 a | 22.3 ± 2.1 b | 22.8 ± 1.1 b |
| Croquettes | 21.4 ± 2.2 a | 38.3 ± 2.6 b | 39.1 ± 1.2 b |
| Nuggets | 32.9 ± 1.1 a | 38.5 ± 2.1 b | 36.3 ± 3.4 b |
Abbreviations: HLSO, high-linoleic sunflower oil; HOSO, high-oleic sunflower oil. Means ± SD (n = 3). Different letters in a row indicate significant differences (p < 0.05).
