ABSTRACT
Cereals are a staple food that provides nutrients to humans and animals. Cereal and cereal-based food products are rich in energy, dietary fiber, minerals, protein, phytochemicals, and vitamins. Cereals are processed with primary processing before consumption to eliminate the anti-nutritional components present in the outer layer of grains. Cereals or cereal-based products are subjected to certain processing treatments such as boiling, drying, grinding, baking, roasting, and frying. Frying is a rapid process of cooking cereal-based foods at a higher temperature that provides desired characteristics including, color, texture, taste, and aroma to fried foods. While frying, cereal-based products started to gelatinize and denature the proteins that increase the oil content in the fried product. Frying is also responsible for changes in physical, chemical, and biological properties of cereal-based products, which are harmful for human consumption. Therefore, this chapter focuses on changes in functional, compositional, and biological properties of fried cereal-based products.
