Roselyn Odoyo Owuor ¹, Anupa Siddhu ¹, Pushpa Sundararaj ¹

Affiliations
1 Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, IN

Abstract

In India there is a reasonably high fat consumption of fried snacks, especially among school children and college going adults. Various edible oils are used for deepfrying of foods at commercial and household levels. Certain oils have been found to be more suitable due to their stability at high frying temperatures for long periods especially due to the presence of antioxidants.

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Anuprita Joshi ¹, Anupa Siddhu ¹, Pushpa Sundararaj ¹

Affiliations
1 Department of Foods and Nutrition, Lady Irwin College, New Delhi - 110 001, IN

Abstract

Deep fat frying is a very popular and widely used operation by the food industry. The special flavours, aromas and crisp appearance of deep fat/oil fried foods have immense popularity among all classes of people. All over the world including India, popularity of snack consumption is considerably higher among school children and young adults. The fast food restaurants, which have been growing rapidly in recent years, particularly in the urban areas, further increase the consumption of fried foods especially fried chicken, fish and chips and french fries.

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