Study of Deep Fried Banana Procedure of Food Stalls and Polar Compounds

Abstract

Total polar compounds (TPCs) are the substance frequently found in repeatedly used frying oil and related to change of oil’s quality. Notification of the Ministry of Public Health (No. 347), B.E. 2555 (2012) requires the TPCs of cooking oils used for frying, mixing or as food ingredients should not exceed 25%. The objective of this research is, therefore, to study the levels of TPCs in frying oils and frying practices that affect levels of TPCs in eight fried banana stalls. The study consisted of an observational research to observe the practice of the fried banana cookers and the survey research to determine TPCs levels in the oils used. TPCs test kits were used to measure TPCs in the repeatedly used frying oil for 23 days. Tested oils were classified into ‘high risk’ and ‘low risk’ based on TPCs levels. Results on frying procedure showed that all fried banana stalls spent 2-4 hours a day. Most of them repeated the use of cooking oils and refilled with new oils at least once a day. Four kinds of food were fried in the same pan; deep fried banana, deep fried sweet potato, deep fried rice with grated coconut banana rolls recipe and deep fried taro by using palm kernel oil. Aluminum pan and sieve to filter the scrap were used. Frying temperature was between 120-170^oC. Results on the determination of TPCs indicated high risk repeatedly used cooking oils in three banana stalls. The analysis on frying procedure concluded that frying procedure that affected the polar compounds were: 1) changing of frying oils every three days kept the TPCs levels within the acceptable standard levels 2) adding new oil to the repeated heated oil at 1:1 ratio at least three times a day also maintained the TPCs in the standard levels due to the dilution of TPCs.