Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India

Autor:	Shalini Sehgal, Tanya L. Swer, Akshay Bhalla, N. Chandrakanth
Rok vydání:	2021
Předmět:	0303 health sciences 03 medical and health sciences 0302 clinical medicine 030309 nutrition & dietetics Drug Discovery Environmental Chemistry General Chemistry 030204 cardiovascular system & hematology Biochemistry
Zdroj:	Oriental Journal Of Chemistry. 37:547-552
ISSN:	2231-5039 0970-020X
DOI:	10.13005/ojc/370305
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ec563d0bd64c0073ea70dfb6581d5823 https://doi.org/10.13005/ojc/370305 Zobrazit plný text záznamu