Abstract:
The purpose of this study was to determine the physical and chemical
changes that take place after frying of food stuff. The study was
conducted on two kind of foods: Tamia and Potato chips. Results of
chemical analysis were 27.49%, 12.25, 22.08 and 11.6 mq/mg for
moisture, protein, fat and peroxide value, respectively. Results illustrated
that moisture, protein and fat content were high in Tamia. Chemical
results of potato chips were 21.90%, 11.05% and 32.44 mq/mg for
moisture, fat and peroxide value, respectively. Physical analysis of oil
extracted from Tamia were 1.4, 0.92 and 0.86 for refractive index (RI),
density and color. Results of oil extracted from potato chips were 1.00,
0.92 and 1.36 for refractive index(RI), density and color.
