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:: Volume 14, Issue 3 (Autumn 2019) ::
Iranian J Nutr Sci Food Technol 2019, 14(3): 97-108 Back to browse issues page
Monitoring Risk Factors in Industrial and Guild Fried Products of the Country
Kh Khoshtinat * , Z Beigmohammadi , R Komeili Fanood , A Abedi , M Kazemzadeh , H Zand Rajabi , Gh Bahramian , M Salehi , Sh Shaygan , V Mofid
, kh.khoshtinat@sbmu.ac.ir
Abstract:   (3091 Views)
Background and Objectives: Changes in lifestyles and food patterns and consumption of ready-to-eat and fried foods have increased probability of chronic non-communicable diseases (NCDs). Studies have illustrated associations between salt, total fat, saturated fatty acid and trans fatty acid contents of the industrial and guild fried products in Iran.
 Materials & Methods: In this study, 69 samples, including 18 samples of industrial (potato chips, shoestring potatoes, fried onions and fried garlics) and 51 guild (potato chips, string potatoes, fried onions and fried garlics) fried products were collected from various regions of Iran. Quantities of salt, total fat, saturated fatty acids and trans fatty acids were assessed and their conformities with national standards were investigated.
Results: The mean of total fat for industrial and guild potato chips included 42% w/w and for strip potatoes, shoestring potatoes and industrial and guild fried onions included 17, 34 and 47% w/w, respectively. Of 69 samples, only 5.47% did not have conformity with national standards on total saturated fatty acids in oily phase. The total trans fatty acids in oily phase of all samples was at maximum level, specified for industrial and guild frying oils by the national standards.
Conclusion: Due to the high levels of fat in all types of potato chips and fried onions, it can be suggested to use novel protocols for decreasing oil absorption and to revise relevant national standards. The other notable finding is that the specified maximum level of total saturated fatty acids for industrial and guild frying oils (maximum 45% w/w) is very high. High levels of total fat and hence high intakes of saturated fatty acids in the products urge necessary revisions of the national standards.
Keywords: Fried products, Salt, Total fat, Total saturated fatty acids, Total trans fatty acids
Full-Text [PDF 531 kb]   (890 Downloads)    
Article type: Research | Subject: Food Science
Received: 2018/06/7 | Accepted: 2018/09/26 | Published: 2019/10/7
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Khoshtinat K, Beigmohammadi Z, Komeili Fanood R, Abedi A, Kazemzadeh M, Zand Rajabi H, et al . Monitoring Risk Factors in Industrial and Guild Fried Products of the Country. Iranian J Nutr Sci Food Technol 2019; 14 (3) :97-108
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Volume 14, Issue 3 (Autumn 2019) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
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