Deep fat frying of fruits, vegetables and tuber crops: A review Gokhale Akshata Manish, Swami Shrikant Baslingappa* Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha, Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India *Corresponding author: swami_shrikant1975@yahoo.co.in
Online published on 29 November, 2024. Abstract The most significant traditional method used in food preparation and preservation through dehydration is frying. In this case, the water content is very important for extending the food’s shelf-life. Food shelf life can be increased by decreasing the amount of water in the food. The objective of this review paper is to provide readers with information about the whole frying process, heat and mass transfer during frying, and what changes occur in food components, i.e., moisture content, texture, fat content, protein content, carbohydrates, vitamins, minerals, and color after frying. Also, the types of frying, various kinds of oils used, and various products made from fruits, vegetables, and tuber crops that are preserved for a long time by frying. The shelf-life of the product increases, and it can be easily available in off-season. A classic culinary technique is deep-fat frying, which involves cooking food in an oil or fat bath until it becomes crispy and golden brown. The amount of oil used in 1000 cm3 of frying. Deep fat frying coats the surface of the food by retaining the taste and fluids through the formation of a crust and crisp that makes chewing and digesting easier while the food is submerged in an oil bath. There is a 120°C to 200°C temperature range for frying. Top Keywords Food preparation, Preservation, Crops, Shelf-life, Deep-fat frying, Fat bath, Vegetables. Top |