التفاصيل البيبلوغرافية
| العنوان: |
Recycled cooking oils used for street foods in Kampala, Uganda: Quality and recycling frequency |
| المؤلفون: |
Emmanuel Okalany, Stellah Byakika, Ivan Muzira Mukisa |
| المصدر: |
Applied Food Research, Vol 4, Iss 1, Pp 100409- (2024) |
| بيانات النشر: |
Elsevier, 2024. |
| سنة النشر: |
2024 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
Deep-fried foods, Cooking oil quality, Oil recycling, Fish, Potato chips, Food processing and manufacture, TP368-456 |
| الوصف: |
Deep-fried foods are generally popular world over. To cut production costs, the oil used is often recycled. This is concerning because deep-frying is done aerobically at 160–190 °C leading to oil degradation and formation of hazardous compounds. This study evaluated the quality of cooking oil used to deep-fry potato chips (n = 35) and fish (n = 35) by street food-vendors in Kampala, Uganda. Additionally, a safe oil recycling frequency was determined by separately deep-frying several batches of fish and potato chips. After each frying cycle, the quality of oil was analyzed. Over 94 % of oils used to deep-fry chips and fish obtained from food vendors surpassed the recommended specification for peroxide value (10 mEq O2/Kg). Their mean peroxide values were about four times higher than the recommendation. Moreover, none of these oils met the Thiobarbituric acid specification of |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2772-5022 |
| Relation: |
http://www.sciencedirect.com/science/article/pii/S2772502224000222; https://doaj.org/toc/2772-5022 |
| DOI: |
10.1016/j.afres.2024.100409 |
| URL الوصول: |
https://doaj.org/article/f32aa232758b47de90c48798b802db1d |
| رقم الانضمام: |
edsdoj.f32aa232758b47de90c48798b802db1d |
| قاعدة البيانات: |
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