Fried Food Essay

Quality evaluation of deep fat fried indigenous vendor foods

Introduction

Deep fat frying is a cooking process of food under the temperature within 150-190 oC. (Choe and Min 2007)

Vendor foods are basically ready to eat foods which are prepared by hawkers for selling purposes in public places. (FAO, 1989). Particularly, in developing countries like Pakistan where poverty level is too high, the source of income for less educated persons is vending. These foods are prepared in different varieties on daily basis upon community demand. Commonly, snacks have been consumed in between part time meals as they provide essential nutrients that help our body in different regulatory purposes. Usually million dollars are spending every year on vended foods. Deep fat fried snacks i.e. Samosa, Pakora and potato chips are commodities which are commonly

Breakdown products are carefully absorbed by the product. (Pokorny, 1998

Amount of absorbed fat is also a significant quality factor of fried foods which is contrary to consumer movement on the to better food and low fat diet. (Bouchon and Pyle, 2004)

Saturated fat is developed by frying gives more firmness to frying but this is detrimental for nutritional prospective. (Sanibal and Mancini-Filho, 2004)

Oxidation of frying oil gives peroxides and hydroperoxides that are unstable on deep fat frying circumstances so they breaks into carbonyl holding compounds Mahungu et al., 1999). Off flavor in fried food is acknowledged by volatile portions developed by these compounds (Meltonetal., 1994; Subramanianetal., 2000)

Over consumption of saturated fat brings positive factor toward diseases like CHD, cancer, type-2 diabetes. (Saguy and Dana, 2003)

Basically TFA are developed by hydrogenation process but it can also produced under elevated thermal processing like deep fat frying process. (Choe and Min,