Abstract
Deep frying is the universal, prevalent and one of the most important processes involve in the food processing industry even in the home kitchen. Psychologically thinking of the reason behind is only the economic reason as the oils are expensive and after the first use, there is a lot of oil remaining on the pot, that makes people use it again and again without any concern of the health effect of this oil. Although for a country like India where 60% of the edible oil imported from the other source of the country which bears a lot of economic expenses. Every year elevation in the price of edible oil which causes people to use the same oil in repeated frying for food. In this review, the paper focuses on the jeopardize effect on health and the statistical and economic analysis on the edible oil in India.
Highlights
It is very often in India people using the same oil again and again to prepare the food to save cost, and frequently carrying out in roadside food stall, hotels and restaurant to save the expenditure and make the profit without knowing the adverse effect of reusing of repeatedly cooking oil
Cooking oil is the first and most fundamental fixing which is utilized in cooking
Each Indian family unit utilizes cooking oil regularly to set up their suppers
Summary
It is very often in India people using the same oil again and again to prepare the food to save cost, and frequently carrying out in roadside food stall, hotels and restaurant to save the expenditure and make the profit without knowing the adverse effect of reusing of repeatedly cooking oil. Deep oil frying/cooking is the process of culinary profession where the food commodity immersed in oil fully or partially at 160oC -190oC in the presence of air and moisture [1]. In this process the modification in food commodity brought by the many chemical reactions i.e. thermal oxidation, polymerization, hydrolysis
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