Volume 9, Issue 2 (June 2022)
J. Food Qual. Hazards Control 2022, 9(2): 78-87 |
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Ayub H, Awan M, Nazir W, Sami A, Khalid N. Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan. J. Food Qual. Hazards Control 2022; 9 (2) :78-87
URL: http://jfqhc.ssu.ac.ir/article-1-959-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-959-en.html
Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54,000, Pakistan , nauman.khalid@umt.edu.pk
Abstract: (923 Views)
Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan.
Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21.
Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples.
Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.
DOI: 10.18502/jfqhc.9.2.10644
Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21.
Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples.
Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.
DOI: 10.18502/jfqhc.9.2.10644
Type of Study: Original article |
Subject:
Special
Received: 21/12/03 | Accepted: 22/04/27 | Published: 22/06/27
Received: 21/12/03 | Accepted: 22/04/27 | Published: 22/06/27
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