Junk Food Industry: A Case Study

The method of deep fat frying is an important process that has been used since ancient times. Among the specialties of this cooking method were a way of maintaining the unique sensory characteristic of the product and low cost . The goal of frying is to crisp the outside perfectly and cook inside just enough , while keeping the whole package from absorbing more than a bit of oil (Bittman, 2013) . These cooking methods has allowed the fried foods industry to develop through the 20th century. The consumption of fried food is increasing over the years due to their desirable characteristic flavour, brown colour and crispy texture which make them popular with consumer(Boskou et al, 2006).

However, the quality parameter that are being consider in fried food is the amount of fat that were absorbed during the process of frying. In the current situation, consumer were more focussed on healthy food and low fat food intake in a day. High oil content in fried food was one of

In this modern era, people prefer to choose foods that were readily available and require little preparation as examples of frozen food. However, frozen food such as French fries requires deep fat frying cooking methods. In addition, fast food that were using the same technique were preferred by consumers for the taste or other quality – related attributes including mouthfeel, texture and colour(Stierr,2007). The procedure includes submerging a food in extremely hot oil until it achieve a safe minimum internal temperature (United States Department of Agriculture,2012). In addition, the cooking method will leads to physical and chemical changes such as starch gelatinization, protein denaturation, flavouring and colour production via Mailard reaction while some of the food and oil compound were lost in frying process, and potentially toxic compounds were developed in oxidized oil (Bordin et al.,