We
all know that the daily intake of Fats and oil is very important for the healthy
bodily function because 1 gram of fat generates 9 calories and to fulfill daily
calories we have to intake Fats and oil. Fats and oil are known as Lipids (saturated
and unsaturated). Fats are composed of a glycerol to long hydrocarbons chain
can be (single or multiple).
1.It has been a fashion today to
eat healthy food or low fat food, but it does not mean we should stop eating
fat completely.
2. Hence we need to educate
ourselves about which fats should be avoided & which fats are good for our
health.
3. Remember, all human beings need
energy or calories (1200-2400 kcal/day) for body development & mental
growth.
4. There are 3 essential nutrients,
which provide calories or energy to our body, they are Carbohydrates,
Fats & Proteins.
5. Though all fats provide same
calories, but some are harmful than others e.g. all saturated fats are
unhealthy than unsaturated fats.
6. Since we know, all fats provide
same calories & saturated fats are unhealthy, then they can be replaced
with unsaturated fats.
Hence we can say, that, food
cooked by oil rather than butter or ghee is much healthy.
7. As egg yolk is high in fat, so mayonnaise
based salad can be replaced with egg less mayonnaise, but taste is another big
question
REPEATED
FRYING
It can
cause many oxidative and thermal reaction which leads to the changes in
physicochemical and nutritional changes. It also decreases the iodine value and
increases tendency to foam. The flavor and stability of oils are also changed due
to the frying the food in used oil.
In case of
reheating of oil, we can use maximum three times to avoid the formation of
trans fat
TPC (TOTAL POLAR COMPOUND)
This is
standard methods for measurement of oil deterioration during frying.
TPM (TOTAL MASS CONCENTRATION)
TPM - This
indicates the quality of used frying oil.
New guidelines of FSSAI (Food safety and standards authority of India) about used oil
Earlier all
the Restaurants, Dhabas and Hotels had been using used oil for further frying
just to cut down their food cost now they will not be able to use that as per
FSSAI’s new rule.
Now hotel has to use their used oil within 2 days and they can use in gravies preparation only not for frying. Storing of used oil for longer period deteriorates the oil
If hotel is using oil more than 50 liters per day than they have to maintain the records and they will discard to only authorized agencies
Sources
FSSAI Official
site
Food smart
