Resumo

SEGURONDO LOZA, Romina  e  CORTEZ QUISBERT, Viviana.   Determination of rancity in oils used in the frying process in fast food display establishments. Rev.Cs.Farm. y Bioq [online]. 2020, vol.8, n.2, pp.115-128. ISSN 2310-0265.

Abstract Introduction: At present there has been a substantial increase in the consumption of processed foods in fried foods with vegetable oils issued in fast food establishments, which are the choice for many people, mainly by workers and students due to the limited hours they have for their food and often for economic reasons. Objective: To determine the rancidity in oils used in the frying process in fast food establishments. Methods: The Kreiss Test (qualitative method) and the Peroxide Index (quantitative method) were implemented to quantify rancidity in the oils used for frying processing. Results: From a total of 12 oil samples analyzed, it was established that 42% are outside the range established according to the Bolivian Standard (NB 34008), which confirms the use of rancid oils. Conclusions: With the applied methods, Kreiss (qualitative) and Peroxide Index (quantitative) the same results were obtained, however, the use of the quantitative method is recommended because the Standard defines a limit of up to 6 meq / Kg, and the Qualitative method can be subjective because it is defined by a color change, likewise in the study the use of rancid oils in fast food outlets was confirmed.

Palavras-chave : Rancidity; Vigilance; Kreiss Reaction; Peroxide Index.

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