Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan
Journal Title: Journal of Food Quality and Hazards Control - Year 2022, Vol 9, Issue 2
Abstract
Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan. Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21. Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples. Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs. DOI: 10.18502/jfqhc.9.2.10644
Authors and Affiliations
H. Ayub,M. Awan,W. Nazir,A. Sami,N. Khalid,
Keywords
Related Articles
- EP ID EP710338
- DOI -
- Views 56
- Downloads 0
Milk Contamination and Regulatory Updates
This article has no abstract. DOI: 10.18502/jfqhc.10.4.14175
Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours
Background: The exorbitant cost of wheat-based foods in non-wheat growing countries has necessitated looking for more enriched and sustainable alternative flour from botanicals that can be mixed and used to produce baked...
Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil
Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restr...
Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin
Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare...
COVID-19 Pandemic and Food Safety Issues in Pakistan
This article has no abstract. DOI: 10.18502/jfqhc.8.3.7193