It is hard to think of an Indian snack that is not fried. However, we need to be aware of what happens to oil when it is heated. When oil begins to smoke, it is a good indication that it has been heated too much. At this temperature, chemical changes begin to take place which have many health risks. Of course, this is tricky. If the oil is not hot enough, then more of it is absorbed and the resultant product is quite soggy and unfit to eat. Further, prolonged heating of oil at high temperature i.e. at its smoking point or higher, leads to its degradation. A substance called acrolein is informed which can irritate the stomach lining. Oil that has decomposed to acrolein will be dark and viscous. Normally, this doesn't happen when food is fried at home. But , as oil is expensive, we are not willing to throw it down the drain after having used it only once. The common tendency is to set aside any oil that is left over, to be used another time. And repeated use of the same oil guarantees the formation of acrolein with all its undesirable effects.Make Notes and Summary
Answers
Answer:
Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown color and crispy texture. Chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Consequently, so many by-products such as free fatty acids, alcohols, cyclic compounds, dimers and polymers are produced. Therefore, it is necessary to understand the physical and chemical changes during deep fat frying to monitor the quality of fried foods. In this review, we constituted the previous studies on the changes in fats during frying and methods used to analyze the quality of fried oil, in order to explore the areas which require further research.