Frying of Food: A Critical Review

ABSTRACT

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.

KEYWORDS:

• Chemical reaction
• frying
• nutritional changes