Frying of Food: A Critical Review

Deep fat fried foods are very popular food because of their unique quality characteristics. The process is based on the immersing food at high temperatures, depending on the raw materials, thereby leading to physical and chemical changes such as starch gelatinization, protein denaturation browning,...

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Bibliographic Details
Published inJournal of culinary science & technology Vol. 16; no. 2; pp. 107 - 127
Main Authors Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O., Akinsola, A. O.
Format Journal Article
LanguageEnglish
Published Binghamton Taylor & Francis LLC 03.04.2018
Subjects
Biopolymer denaturation
Decision making
Food
Food consumption
Food processing
Food quality
Frying
Health risks
High temperature
Protein denaturation
Raw materials
Reviews
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Summary:Deep fat fried foods are very popular food because of their unique quality characteristics. The process is based on the immersing food at high temperatures, depending on the raw materials, thereby leading to physical and chemical changes such as starch gelatinization, protein denaturation browning, and crust formation. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process so that oil migration into a food product can be minimized. The purpose of this study is to review literature findings on frying of food. The review also aims to draw the attention of stakeholders, including decision makers, on the need to assess the health risks associated with consumption of fried food product and, consequently, the necessary measures and steps to reduce such risks in order to have safer food in the world.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2017.1333936