Deep frying cooking oils promote the high risk of metastases in the breast-A critical review

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

Pulse-based snacks as functional foods: Processing challenges and biological potential.

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in the center. Deep frying is very fast and, when performed properly, destroys bacteria. When water/moisture in food encounters very hot oil water vaporizes instantaneously turning into super-heated steam. It expands quickly and creates the crispy texture. Though this process has been used traditionally, the mechanism has not been described in literature and it does have downsides. The paper discusses the pretreatment methods, frying oil, frying characteristics and product quality along with the advantages and disadvantages of the process.

Haseena Hajjul

Papers

Deep fat frying of foods: A critical review on process and product parameters.