Factores influyentes en la aceleración de la rancidez del aceite utilizado en la preparación de las papas fritas y su relación con la salud de los consumidores en instituciones educativas en la ciudad de Cuenca. 2013

Abstract

Crisp toast is a frequently consumption product by their easy preparation, economic accessibility and pleasant flavor (1). However, a number of factors influence the readily chemical transformation of a healthy acid to one with potential harmful effects, such as atherosclerosis, insulin resistance, and carcinogenic effects in the nervous system by acrylamide (2).

OBJECTIVE: To determine the factors that increase the speed of the process of rancidness of the oil used in the preparation of fried potatoes, and their relation with the compliance of the norms of the Ministry of Public Health, in educative institutions of the city of Cuenca. 2013.

METHODS: A descriptive cross-sectional study of 50 samples of oil used to fry potatoes in educative institutions in Cuenca and its surroundings was performed. Information was collected in appropriate forms through direct observation. The oil samples were collected with disposable syringes, and analyzed using Kreiss Test on the same day. The obtained data was analyzed using charts, graphs and program Microsoft Excel 2007.

RESULTS: 6% being sold in salchipapas within educative institutions, and 72% from establishments located next to such institutions. It was demonstrated through analysis that half the samples were rancid. It was also observed that fryers made of aluminum, medium and large sizes, scratched and rusty, led to faster degradation of the oil. Three of four operators did not present adequate hygiene; 70% of the samples subjected oil to very high temperatures and were reutilized; 84% of the potatoes were not dried before being fried.

KEY WORDS: PREPARED FOODS, ARTERIOESCLEROSIS, FOOD CONTAMINATION,