Effect of Breading on the Fatty Acid Amount and Absorption of Frying Oil by Deep-fried Foods.

Abstract

Although deep-fried foods have a role in our diet , many consumers have recently become more aware of restricting their consumption of fatty foods. The effect is investigated of breading on the amount of fatty acids and on the absorption of frying oil by deep-fried squid , onion and pork. The fatty acid composition was analyzed by gas chromatography.