Deep Frying Research Articles

Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract

This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying. The results showed that the addition of CLE to ghee resulted in significant changes in the L*, a*, and b* values, likely due to the extraction of chlorophyll molecules during CLE preparation. Deep frying caused a decrease in L* values and an increase in a* and b* values of ghee, as well as an increase in the redness and yellowness indices, with control ghee experiencing the most significant changes. The viscosity of ghee increased during frying, and the increase was less in ghee with added antioxidants. Antioxidant-added ghee showed the least increase in total polar compounds (TPC) and thiobarbituric acid reactive substances (TBARS) during frying, which are indicators of oil degradation. CLE and BHA were found to inhibit the production of Cholesterol Oxidation Products (COPs) in ghee during deep frying for up to 45 minutes. Control ghee showed the presence of both COPs (5α, 6α-epoxide and 7β-hydroxy cholesterol) after 45 minutes of frying, whereas ghee with added CLE and BHA had only 5α, 6α-epoxide after 45 minutes of frying.

Macronutrient Composition, Functional and Textural Properties of Selected Traditional Sweetmeats of Sri Lanka

Purpose: Sri Lankan traditional sweetmeats occupy a special place in regular consumption, festivities and religious offerings. Sweetmeats are popular food items since ancient times, however, their compositional information are limited. The objective of this study is to provide information on macro-nutrients, energy intake, antioxidant potential and bioactive compounds of selected sweetmeats. Research method: Twenty-five sweetmeat prepared with standardized recipes were analyzed for major nutrients using standard analytical methods. Methanol (80%, v/v) extracts of these products were evaluated for antioxidant potential (AP) by Ferric Reducing Antioxidant Potential (FRAP), 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activity and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) radical scavenging assays. Findings: Almost all tested sweetmeats were energy-dense foods. Among the deep-fried foods, Beraliya kevum had the highest fat content 28.23±1.06 %. Kos eta aggala (68.05±1.30%) reported the highest carbohydrate content and Unduwalalu had the highest protein content (8.70±0.33%) among all the sweetmeats. The AP of Hal helapa made of rice flour, finger millet flour and Vateria copallifera was significantly (p<0.05) higher compared to all other sweetmeats; 222.44±5.34 mM TEAC/g dry matter by DPPH assay and 240.28±5.62 mM TEAC/g dry matter by ABTS assay. Stable polyphenolic compounds and Maillard reaction products generated during high temperatures of processing may be contributing to high AP. Originality/Value: These findings are useful to enhance the consumer awareness in making food choices based on the major nutrients and antioxidant potential. These data can be used to improve the health-related parameters of traditional sweetmeats by reformulating with healthy ingredients and meeting the health concerns of consumers.

Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products.

This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.

Review on the chemical changes in the vegetable oils release harmful carcinogens upon deep fry or reused

Review on the chemical changes in the vegetable oils release harmful carcinogens upon deep fry or reused

Consumption of Junk Foods and Risk of Type 2 Diabetes: A Review

According to the estimation of International Diabetes Federation (IDF) 2021, there are 537 million diabetics worldwide. The purpose of the current review is to explore the relationship between consumption of junk food and type 2 diabetes. Junk food is defined as being easily accessible, typically inexpensive, and having low nutritive value. These foods have lesser amounts of iron, calcium, and dietary fiber and are higher in calories, salt, and saturated fat. Unhealthy diet is one of the important lifestyle factors responsible for several health conditions. Junk foods includes deep fried, processed or ultra-processed foods (UPFs) and high sugar containing foodstuffs and beverages such as Sugar Sweetened Beverages (SSBs) are directly linked with higher body mass index (BMI), adiposity and increased insulin resistance (IR). For pertinent databases IDF Atlas reports, PubMed, Springer, Elsevier, Web of Science and BMJ were searched for original and meta-analysis studies published up to March, 2023. In recent decades, consumption of these foods has significantly increased worldwide. The primary risk factor for type 2 diabetes is obesity and consuming junk foods is strongly associated with being obese. Junk food consequences include an increase in type 2 diabetes cases especially among youths and adult women compared to men. Obesity or high BMI indicate a positive energy balance due to junk food intake. As a result, the recurrent consumption of junk food increases the likelihood of developing the type 2 diabetes.

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.

Background: Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation, and loss of some vitamins and mineral compounds. The aim of this study was to evaluate the influence of three cooking methods (sous vide (SV), microwave (M) cooking, and stewing (S)) on the basic chemical composition, cholesterol content, energy value, mineral concentration, and retention coefficients in goose meat. Methods: Basic chemical composition and mineral analysis were determined using AOAC methods. Total cholesterol content was established using the HPLC method. Results: Both types of goose meat (without and with skin) and heat treatment had a significant effect on nutrient values, mineral concentration, and retention coefficients. The S meat was characterized by a higher protein content than M and SV meat, and had the lowest fat, protein, and cholesterol retention, among other methods. The M meat had lower total cholesterol content than SV and S meat. There were significant differences in energy value for SV, M, and S meats. The SV meat contained less P, Mg, Fe, Zn, and more Na and K than the M and S samples. The highest values of Zn, Mg, and Fe content and the lowest of K and Ca were recorded in S meat compared with the SV and M samples. The retention coefficients of P, Mg, Na, Ca, and K in S meat were lower than in the SV and M samples. The meat without skin was characterized by a lower energy value, fat content, retention of proteins, and cholesterol, but higher fat retention than skin samples. This meat contained more minerals such as P, Mg, Fe, K, Na, and less Ca than skin meat. Higher retention coefficients were observed for Zn, P, Mg, Ca, and lower were observed for Na, Fe, and K in meat without skin than in samples with skin. Conclusions: From a dietary point of view, the most beneficial were SV muscles without skin. Whereas, taking into account the protein, fat content, and retention coefficients of fat, cholesterol, Zn, and Na, the most optimal form of cooking for meat with skin seems to be stewing. These results may be used by consumers in making dietary choices by taking into account the type of goose meat and kind of heat treatment.

Concentrations and predictors of aluminum, antimony, and lithium in breast milk: A repeated-measures study of donors

Aluminum (Al), antimony (Sb), and lithium (Li) are relatively common toxic metal(oid)s that can be transferred into breast milk and potentially to the nursing infant. This study assessed concentrations of Al, Sb, and Li in breast milk samples collected from donor mothers and explored the predictors of these concentrations. Two hundred forty-two pooled breast milk samples were collected at different times post-partum from 83 donors in Spain (2015–2018) and analyzed for Al, Sb, and Li concentrations. Mixed-effect linear regression was used to investigate the association of breast milk concentrations of these elements with the sociodemographic profile of the women, their dietary habits and utilization of personal care products (PCPs), the post-partum interval, and the nutritional characteristics of milk samples, among other factors. Al was detected in 94% of samples, with a median concentration of 57.63 μg/L. Sb and Li were detected in 72% and 79% of samples at median concentrations of 0.08 μg/L and 0.58 μg/L, respectively. Concentrations of Al, Sb, and Li were not associated with post-partum time. Al was positively associated with total lipid content of samples, weight change since before pregnancy, and coffee and butter intakes and inversely with meat intake. Li was positively associated with intake of chocolate and use of face cream and eyeliner and inversely with year of sample collection, egg, bread, and pasta intakes, and use of hand cream. Sb was positively associated with fatty fish, yoghurt, rice, and deep-fried food intakes and use of eyeliner and inversely with egg and cereal intakes and use of eyeshadow. This study shows that Al, Sb, and Li, especially Al, are widely present in donor breast milk samples. Their concentrations in the milk samples were most frequently associated with dietary habits but also with the lipid content of samples and the use of certain PCPs.

Pengaruh Frekuensi Penggorengan Bahan Makanan Terhadap Angka Peroksida

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage of oxidation. This study aims to determine the exact temperature and time of frying and the effect of frying frequency on the peroxide. The research was carried out in 2 stages, namely preliminary research aimed at getting the right temperature and cooking time, the main research aimed at getting the peroxide value of cooking oil. This study used experimental research, a completely randomized design with five treatments, two replications and deep frying. Research object: "X" brand cooking oil. Determination of peroxide using the titration method. The effect of frying frequency on peroxide was analyzed by ANOVA (α = 5%). The treatment that had a significant effect was continued with LSD. The results showed that frying tempeh (7-9 minutes, temperature 120-130°C), tofu (6-9 minutes, temperature 120-130°C), fish (9-10 minutes, temperature 140-170°C). The peroxide for frying tempeh is the 1st frequency (0.375±0.0021), 20th (0.950±0.198), frying tofu is the 1st frequency (0.385±0.777), 20th (0.710 ±0.042), frying fish is 1st the frequency (0.325±0.163) and 20th (1,470 ±0.007). Conclusion, the frequency of frying has a significant effect on the peroxide with p-values ​​of tempe (0.016), tofu (0.088), fish (0.093). It is hoped the next research can measure the acid number and smoke deposit at each frequency of frying.

Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperature (170 °C vs 190 °C), seven potato models from starch, sugars, amino acids, water and hydrocolloids (alginate and agar) were formulated. In line with previous findings, the present results showed that asparagine, glucose and fructose played an important role in acrylamide formation in these synthetic potato models. Furthermore, glutamine and sodium alginate might have an inhibitory effect on acrylamide formation. A significant impact of frying technique was also revealed. On the other hand, GC-FID analysis detected acrylamide in only these three models, (glucose-fructose, sucrose and asparagine-glucose/fructose/sucrose models > LOD 333.33 µg.kg−1).

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

To understand the effect of the interaction between wheat starch ( W S ) and wheat gluten ( W G ) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a W S and W G blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w / w , respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of W S and W G , viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of W G was higher than W S at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of W S decreased, the viscosity, G ” and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and W S gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1 w / w , then increased ( p &lt; 0.05 ). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the W S – W G interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.

Comparative study on stability of coconut oil, sunflower oil and palm oil during continuous deep frying

The Ceylon Journal of Science is a peer-reviewed journal published quarterly by the University of Peradeniya, Sri Lanka in March, June, September and December. It is aimed at publishing high quality research articles on topics related to different disciplines in Science. The journal accepts original research articles, book reviews, reviews and mini-reviews, short communications, opinions, research notes, and commentaries and notes. The Journal has its own website https://site.pdn.ac.lk/cjs/. The journal strictly adheres to publication ethics as emphasized by the Committee on Publication Ethics (COPE). It is indexed in Sri Lanka Journals Online (SLJOL), Directory of Open Access Journals (DOAJ), Google Scholar and Zoological Records. According to the Google Scholar;H5-Index: 12H5-Median: 15According to the Exaly (1970 – 2021);Impact Factor: 0.6 (top 19%)Extended IF: 0.6 (top 19%)H-Index: 8 (top 28%)Citations/paper: 1.42

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

In this study, deep fat frying, microwave frying, air frying, and vacuum frying processes were used to mitigate acrylamide (AA) and hydroxymethylfurfural (HMF) formation during the frying of French fries. The highest reduction of AA and HMF range was found in vacuum frying (61.42–81.14%), followed by air frying (59.2–78.7%), as compared to deep fat frying and microwave frying. Both these method samples also showed significantly (p < 0.05) lower browning index (BI) and CIE a* values. Principal component analysis (PCA) was used to visualize the effects of the different frying methods on AA and HMF content. Vacuum frying and air frying were found to be alternative frying technologies to minimize AA and HMF content in French fries.

Characterization of the Physicochemical Properties of Virgin and Used Vegetable Oil

Vegetable oils form a vital part of the diet in many homes. The repeated use of same oil for deep frying is widespread in commercial as well as domestic cooking processes. This study aimed at investigating the physicochemical properties of popular brands of virgin and used edible oils sold in Nigeria to ascertain the effects of using the same oil for repeated frying. Standard methods prescribed by the Association of Analytical Chemists (AOAC) and American oil Chemists Society recommended practice (AOCS) were used to determine relative density (RD), peroxide value (PV), iodine value (IV), acid value (AV), free fatty acid (FFA), volatile matter (VM), viscosity (VY) and insoluble impurities (IP). Results revealed that the temperature change in the oil samples induced a difference in their RDs, AVs and PVs. This was also observed in the proportions of the FFA content of the oil samples before they were used and after two frying cycles. PVs in the study ranged from 1.40 - 13.60 meqO2/kg; IVs ranged from 48.22-118.02 gI2/100g; RDs ranged from 0.91 -0.95 kg/l; AV ranged from 1.37 - 49.56 mgKOH/g; FFA ranged from 0.59 - 11.56%; VM range was 0.0003 to 0.0484 %. VY range was 136.04 -220.53 mgKOH/g and IPs ranged from 5.03 - 9.02 %.

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.

This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.

Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying

Glyceryl core aldehyde (GCAs) are hazard factors produced during the frying process using oils and fats, and GCAs control and mitigation research is very important. This study investigated the effects of adding amino acids (methionine, glycine, and histidine) at 2.5, 5, and 10 mM on the formation and distribution of four GCAs during frying. High oleic sunflower oil (HOSO) was selected as frying oil for French fries. After 12 h of frying, the content of GCAs in the tert-butylhydroquinone-treated group (0.02 wt%, 1.1 mM) decreased by 29 % compared with the control group. The addition of methionine, glycine, and histidine decreased the total GCAs by 51 %, 28 %, and 27 %, respectively. The total GCAs content was best inhibited by methionine, while glycine and histidine were not significantly different from TBHQ. Methionine addition significantly reduced GCAs (9-oxo), GCAs (10-oxo-8), and GCAs (11-oxo-9) by 39 %, 78 %, and 80 %, respectively, while histidine was the most potent inhibitor of GCAs (8-oxo), which decreased by 40 %. Methionine also proved effective in slowing degradation of frying oil quality. These results provide a new direction for decreasing GCAs in frying systems.

Improving the quality and production capacity of Bandeng Presto Business Posdaya ASLI, Malang City

One variety of pond fish with an unique taste is milkfish. However, because milkfish has small spines all over its body, consuming it may feel uncomfortable. A further technique is to cook milkfish with high pressure in a pan (presto). Until now, the ASLI Posdaya group has been producing presto milkfish according to traditional methods in the Pandanwangi subdistrict of Malang City. The program carried out by the community service team at Unmer Malang aims to assist product development by improving infrastructure and improving marketing skills. The process includes providing production tools, instruction and assistance for pressure milkfish production, digital marketing, and product diversification. The implementation of supporting infrastructure and facilities in the form of a pressure cooker, oven, deep fryer, and vacuum sealer are the outcomes of this service activity. As a result, both the quality of the manufacturing and the rate of business turnover increase. Additionally, partners can use Facebook and Instagram as marketing tools and there has been an increase in insight into the rapid milkfish production process.

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

Deep-fat frying is one of the most used methods to obtain fried food. However, alternative methods are sought to get fried products with lower fat content, but with similar attributes. In this study, air frying was compared with deep-fat frying for chicken nuggets. Both frying methods were carried out at temperatures between 160 and 190 °C for 0, 3, 6, 9, 12 and 15 min for each temperature. Activation energy was 70.3 kJ/mol for the moisture diffusion during deep fat-frying while a value of 131.37 kJ/mol was found for air frying. The highest oil reduction was obtained when chicken nuggets were air-fried at 170 °C, being 25.6% lower than those nuggets obtained from deep-fat frying process. However, texture and color were affected by the air frying process.

Dietary Intakes and Eating Behavior between Metabolically Healthy and Unhealthy Obesity Phenotypes in Asian Children and Adolescents.

Diet plays a critical role in the development of obesity and obesity-related morbidities. Our study aimed to evaluate the dietary food groups, nutrient intakes and eating behaviors of metabolically healthy and unhealthy obesity phenotypes in an Asian cohort of children and adolescents. Participants (n = 52) were asked to record their diet using a 3-day food diary and intakes were analyzed using a nutrient software. Eating behavior was assessed using a validated questionnaire. Metabolically healthy obesity (MHO) or metabolically unhealthy obesity (MUO) were defined based on criteria of metabolic syndrome. Children/adolescents with MUO consumed fewer whole grains (median: 0.00 (interquartile range: 0.00-0.00 g) vs. 18.5 g (0.00-69.8 g)) and less polyunsaturated fat (6.26% kcal (5.17-7.45% kcal) vs. 6.92% kcal (5.85-9.02% kcal)), and had lower cognitive dietary restraint (15.0 (13.0-17.0) vs. 16.0 (14.0-19.0)) compared to children/adolescents with MHO. Deep fried food, fast food and processed convenience food were positively associated with both systolic (β: 2.84, 95%CI: 0.95-6.62) and diastolic blood pressure (β: 4.83, 95%CI: 0.61-9.04). Higher polyunsaturated fat intake (OR: 0.529, 95%CI: 0.284-0.986) and cognitive dietary restraint (OR: 0.681, 95%CI: 0.472-0.984) were associated with a lower risk of the MUO phenotype. A healthier diet composition and positive eating behavior may contribute to favorable metabolic outcomes in children and adolescents with obesity.

Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions

This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3–9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6–9 min of frying, dynamically increased the accumulation of CML (Nε-carboxymethyl-lysine) and CEL (Nε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs.

A Study on Traditional Marriage of Kashmir and Attitude of Kashmiri Youth Towards Marriage, Family life and Healthy Living

Marriage (nikāḥ) in Islamic law (sharia), is a legal and social contract between two individuals. It is an act of Islam and is strongly recommended. In Islam Polygyny is permitted under some conditions, but polyandry is forbidden. Economic growth and mass media revolution brought a drastic change in Kashmiri society especially in the field of marriage and family life. Economic prosperity enables people to consume more goods and services and enjoy better standards of living. The traditional marriage system in modern times is disappearing slowly. In traditional marriage system, one requires the families of the future bride and groom to engage in ritual visits and exchange gifts. In general there are two types: civil marriage and religious marriage, and typically marriages employ a combination of both (religious marriages must often be licensed and recognized by the state, and conversely civil marriages, while not sanctioned under religious law, are nevertheless respected). In Kashmir, marriage are performed in various ways and under various religions such as Muslim, Hindu, Sikhs, Christians, etc. In modern times every family member is considered important and is supposed to play his/her role In this context the present research carried out in Kashmir is designed to study the traditional marriage in Kashmir and approach of Kashmiri youth towards marriage as well as family life. Four hundred unmarried educated youth belonged to the age group of 20- 25 years studying in different academic institutions of Kashmir were selected randomly for the present study. The data was collected by questionnaire cum interview method and the results of the study revealed that majority of the respondents agreed with the statement marriage is essential for human life. Majority of the respondents opined that 20-25 year is the suitable age of marriage. In majority, arranged marriage was preferred by (57.5% male and 63.5% female) respondents, a good percentage of respondents (65.5% male and 57.5% female) were against dowry system and a little percentage of respondents believe that dowry helps in getting good match. Majority of respondents (53.5% male and 41.5% female) gave more importance to career than marriage which results in thousands of youth without marriage above the age of 45 years. The study further revealed that majority of the respondents showed positive approach towards family life, wanted to work more after marriage and majority of respondents had confidence that they could make balance between work and family life after marriage. Majority of the respondents during survey told that adjusting, sacrificing, loving and tolerance are the best qualities to lead a good family life. Finally, balanced diet to manage happy married healthy life and solutions to issue related marital life in traditional as well as in scientific system were discussed. It was suggested that for happy healthy married life one should live a pious life, stop stressing over life, follow health advisory, avoid fast foods, unnecessary fatty diet, deep fried foods. spicy, salty and Junk food.