Quantitative Assessment of Frying Oil Quality in Fast Food Restaurants (in English)

Abstract

The average quality of 28 frying oil samples collected from fast food restaurants has been determined by acid and peroxide values, total polar materials, refractive index, viscosity, instrumental color and turbidity measurements. In addition, a questionnaire composed of 9 questions has been applied to the cooks of these restaurants. It has been found that the general quality statuses of the frying oil are acceptable. Only three samples of those have exceeded the limit total polar materials value of ≤ % 25. Their color and turbidity values have proved large variations. It has been determined that the ones using small fryers for long-term frying change their oil on daily basis. It has been detected as a problem that waste oil is poured into city pipeline. Hence, education is needed for both purposes to protect public health and effectively utilize waste frying oils.

Keywords

• Restaurant, frying, oil, quality, questionnaire, assessment

Hazır Gıda Restoranlarındaki Kızartma Yağ Kalitesinin Kantitatif Değerlendirilmesi (İngilizce)

Abstract

Hazır gıda restoranlarından toplanan 28 kızartma yağı örneğinin ortalama kalitesi, asit ve peroksit değeri, toplam polar madde, kırılma indisi, viskozite, aletsel renk ve bulanıklık ölçümleriyle belirlenmiştir. İlaveten bu restoranlardaki aşçılara 9 sorudan oluşan bir anket uygulanmıştır. Genel olarak yağ kalitelerinin iyi olduğu saptanmıştır. Tüm örnekler arasında sadece üç örnek, toplam polar maddede sınır değer olan %25’i aşmıştır. Diğer taraftan renk ve bulanıklık değerleri önemli varyasyon göstermiştir. Küçük fritözlerde uzun süreli kızartma yapanların yağlarını günlük değiştirdikleri belirlenmiştir. Bir problem olarak atık yağın şehir şebekesine döküldüğü de tespit edilmiştir. Dolayısıyla hem halk sağlığının korunması hem de atık yağın etkili kullanımı için eğitime ihtiyaç olduğu ortaya çıkmıştır.

Keywords

• Restoran, kızartma, yağ, kalite, anket, değerlendirme

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