Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab
Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab
Murad Ali* and Said Wahab
ABSTRACT
The data was collected from three different Chapli Kabab restaurants based in Batkhela Bazar, District Malakand, Khyber Pakhtunkhwa, Pakistan. Samples of fresh and in-use frying mediums (upto five hours) of each Tallow, Ghee and Oil were collected and the whole frying process was properly monitored throughout. All the samples were analyzed for TPM and Acid value at the time of collection with the help of oil testometer DOM-24. A 100 ml of sample from each of the frying mediums was collected and transferred to the Biochemistry Laboratory, University of Malakand for further analysis. The peroxide values (18.073 meq kg-1) were found significantly higher in oil medium, followed by ghee (11.96 meq kg-1) and then tallow (10.507-meq kg-1). Initial value in oil,value of peroxide was recorded as low as (5.05 meq kg-1),which significantly increased to (20.68 meq kg-1) in the 5thhour of frying. In addition, a higher acid value (1.499) recorded in ghee medium followed by oil (1.389) and then tallow (1.250), highest acid value (2.01) in the 5th hour of frying in ghee.Total polar materials (13.166) were higher in ghee medium, which is statistically identical with oil (12.87),whereas minimum (9.661) value was observed in tallow, highest TPM value was recorded in oil during 5th hour of frying which was (19.43). This study can prove helpful for development of new standards of freshness for frying mediums used for frying traditional chapli kabab. This study suggests that the evaluated frying times for acceptable freshness of the frying mediums of traditional chapli kabab especially for frying oil should not be more than 05 hours. Data obtained from this study may be worthwhile in setting food quality regulations for the frying medium used for traditional chapli kabab.
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