Prefierd and Fast Food, Safety and Nutritional Aspects 11. Quality Characteristics and Amino Acids Profile of Fried Products

Abstract: There is a global interest toward the nutrition and the recommended daily allowance (RDA) of the school going children, teenages and adolescents. Take-away and fast foods are most favorite to Egyptian consumers especialy this vulnerable sector of the community.
Consumer’s awareness toward safety and nutritional value of these foods is increasing day after day with the remarkedly spreading of these kinds of restaurants. That initated us to evaluate the most commonly served fast foods in one of these food-chain shops for their quality characteristics and monitored their nutritional value throughout 32 hours of serving. Fatty acids composition of prefried products; potato and chicken pannee’ were almost similar to that of shortening as a result of using the same oil in the pre-processed treatment. Results proved that increaced % oil uptake and decreased % moistture during frying are a synchromous phenomena. Results revealed that, the frequent replenishment with fresh oil reduced its degradation during frying process thus minimizing deterioration and maintaining the quality characteristics of fried food.
Results also revealed that, after 32 hrs of frying, some of the essential amino acids (EAA); methionine + cysteine and phenylalanine + tyrosine of the fried chicken products were decreased and became lower than the protein requirements setted by FAO/WHO/UNU, consequently grams daily requirement (GDR) to meet RDA should be increased. Also, individual EAA of fried shrimps were higher than the standard limits of FAO/WHO/UNU despite of their decrement during frying process.
Key Words: Fast food – essential amino acids – nutritional value – food safety – quality characteristics – GDR – RDA.
Publication year 2006
Pages 20-23
Organization Name
City المنصوره
serial title THE 3RDARAB MANSOURA CONF. OF FOOD AND DAIRY SCI. & TECHNOL, FAC. AGRIC.,
Author(s) from ARC
Publication Type Journal
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