ABSTRACT
Frying is one of the oldest methods of food preparation (Stier, 2004). It entails the application of heat from frying oil to achieve cooking and drying as well as –avor, crust, and color development in fried foods. In spite of the high calori’c content
2.1 Introduction .................................................................................................... 41 2.2 Physicochemical Changes during Frying ....................................................... 42
2.2.1Moisture Loss and Fat Uptake ............................................................ 43 2.2.2Porosity and Pore Development ..........................................................46 2.2.3Shrinkage ............................................................................................ 47 2.2.4 Texture ................................................................................................48 2.2.5 Color ...................................................................................................50
2.3Effect of Oil Quality on Physicochemical Properties of Fried Foods ............50 2.4Effects of Pretreatments on Physicochemical Changes of Fried Foods ......... 53 2.5Advanced Techniques for Measurement of Fried Food Properties ................ 55
