ABSTRACT
Fried foods are the most trending foods that contain unique persistent flavors and aromas. The concept of frying is based on the heat and mass transfer that takes place between the fried product and hot oil which serves as the heating medium. The exchange of moisture from the food surface, oil absorption over the crust of fried food, and the change in color of the food’s outermost surface are indicators of the frying process. Various methods and techniques are being adopted for the frying process such as air frying, pan frying, vacuum frying, ultrasound-assisted frying, and microwave-assisted frying. The alterations found in fried foods are mainly due to the techniques adopted and they depict the structure and oil content of fried food products. Some examples of fried foods are fish nuggets, chicken nuggets, poories, mathri, samosa, kabab, French fries, and fritters. Many other fried foods are being produced around the world with different ingredients. The acceptance of fried foods depends on the ingredients used, the technique adopted, and the batter type. Some serious health concerns are linked with overconsumption of fried foods like obesity, diabetes, hypertension, skin problems, and cardiovascular issues. Fried foods are not solely responsible for health issues, but the daily lifestyle of the present generation also plays a major role. So, there is the requirement of developing fried foods in such a way as to maintain the taste, aroma, and flavor of fried food along with its nutritious properties that contribute to promotion of human health.
