Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India
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Published:2021-06-30
Issue:3
Volume:37
Page:547-552
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ISSN:2231-5039
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Container-title:Oriental Journal Of Chemistry
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language:en
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Short-container-title:Orient. J. Chem
Author:
Sehgal Shalini1, Swer Tanya L.2, Bhalla Akshay1, Chandrakanth N.2
Affiliation:
1. 1Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi-110075, India. 2. 2Department of Food Science and Technology, NIFTEM, Kundli, Sonipat, Haryana-131028, India.
Abstract
The present study investigates the cooking practices and oil used in small and medium sized street food vendors/ kiosks in the west zone of Delhi, India. A survey was conducted to collect information on vendor cooking practices and oil quality was analyzed using different physio-chemical parameters. The study revealed that the oil samples collected from the participating vendors displayed varied values of % FFA (free fatty acid) content (0.16±0.00 to 0.60±0.01), acid value (0.225±0.00 to 1.030±0.01), peroxide values (9.12±0.02 to 32.45±0.49) and iodine value (61.57±0.19 to 79.08±0.07) indicating poor quality of the oils used for the preparation of snacks. Study revealed that the majority of the vendors re-use oils and practice adulteration with hydrogenated fats which can significantly deteriorate the quality of oil and henceforth the health of the consumers.
Publisher
Oriental Scientific Publishing Company
Subject
Drug Discovery,Environmental Chemistry,Biochemistry,General Chemistry
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