The quality of cooking oil used in informal food processing in Malawi: A preliminary study

International Journal of Consumer Studies

Volumn 30, Issue 6, 2006, Pages 527-532

  Phiri, Gabriella ^a   Mumba, Peter ^a   Mangwera, Agnes ^a  

^a LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

Author keywords

Cooking oil; Food processing; Safety

Indexed keywords

EID: 79551581128     PISSN: 14706423     EISSN: 14706431     Source Type: Journal    
DOI: 10.1111/j.1470-6431.2006.00513.x     Document Type: Article

References (20)

1. Association of Official American Chemists (2002) Official Methods of Analyses, 17th edn. AOAC, Gaithersburg, MD.
2. Blackburn, G.L., Babayan, V.K., Kanders, B., Istfan, N.W. & Kowalchuk, M. (2001) Coconut Oil and Cholesterol. Features, Boston, MA.
3. DeFouw, C.L., Zabic, M.E. & Gray, J.I. (1981) Fractionated edible beef Tallow as a deep-fat frying medium for French Fries. Journal of Food Science, 46, 452–456.
4. Fennema, O.R. (1996) Food Biochemistry, 3rd edn. Marcel Dekker, Inc. New York.
5. Fuller, G., Guadagni, D.G., Weaver, M.L., Notter, G. & Horvat, R.J. (1971) Evaluation of oleic safflower oil in frying of potato chips. Journal of Food Science, 36, 43–44.
6. Furniss, B.S., Hannaford, A.J., Rogers, V., Smith, P.W.G. & Tatchell, A.R. (eds) (1978) Vogel’s Textbook of Practical Organic Chemistry, 4th edn. ELBS/Longman, London.
7. Hawks, G. (1995) AAIR 1707 Peroxidation Products in Cooking Oils. F-FE Report 167/95. Queen Mary and Westfield College, London.
8. Hein, M., Henning, H. & Isengard Heinz, D. (1998) Determination of polar parts with new methods for the quality survey of frying fats and oils. Talanta, 47, 447–454
9. Lowe, B. (1955) Experimental Cookery: From the Chemical Standpoint, 4th edn. John Wiley, New York.
10. Malawi Government (2000) National Plan of Action for Nutrition. Ministry of Agriculture and Irrigation Department, Lilongwe.
11. Malawi Government, National Statistical Office (1998) Malawi National Population Census Publication. Zomba, Malawi.
12. Naz, S., Sheik, H., Siddiqi, R. & Sayeed, S.A. (2004) Oxidative stability of olive, corn and soybean oil under different conditions. Food Chemistry, 88, 253–259.
13. Naz, S., Siddiqi, R., Sheikh, H. & Sayeed, S.A. (2005) Deterioration of olive, corn, soybean oils due to air, light, heat and deep-frying. Food Research International, 38, 127–134.
14. Ong, A.S.H. & Goh, S.H. (2002) Palm Oil Food and Nutrition. Bulletin 23(1). United Nations University Press, Tokyo.
15. Paradis, A.J. & Nawar, W.W. (1981) Evaluation of new methods for the assessment of used frying oils. Journal of Food Science, 46, 449–451.
16. Paul, S. & Mittal, G.S. (1996) Dynamics of fat/oil degradation during frying based on optical properties. Journal of Food Engineering, 30, 389–403.
17. Riera, J.B., Codony, R., Rafecas, M. & Guardiola, F. (2000) Recycled cooking oils: assessment of risks for public health. Working document for Scientific and Technological Options Assessment (STOA). European Union.
18. Saguy, I.S. & Dana, D. (2003) Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143–152.
19. Saka, S., Aouacheri, W. & Abdennour, C. (2002) The capacity of glutathione reductase in cell protection from the toxic effect of heated oils. Biochemie, 84, 661–665.
20. SAS (1995) Statistical Analysis System, Users’ Guide. SAS Institute, Cary, NC.