Changes in food caused by deep fat frying--a review

Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, su...

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Bibliographic Details
Published in:Archivos latinoamericanos de nutrición 2013-03, Vol.63 (1), p.5-13
Main Authors: Bordin, Keliani, Kunitake, Mariana Tomihe, Aracava, Keila Kazue, Trindade, Carmen Silvia Favaro
Format: Article
Language:English
Subjects:
Antioxidants
Carcinogens
Cooking
Cooking - methods
Dietary minerals
Fish
Food
Food Analysis
Heat transfer
High temperature
Hot Temperature
Lipids
NUTRITION & DIETETICS
Nutritive Value
Oils & fats
Oils - chemistry
Oxidation-Reduction
Proteins
Taste
Trout
Vegetable oils
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Summary:Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.
ISSN:0004-0622
2309-5806