00000ctm a22000003i 4500 UP-99796217611678105 Buklod 20150710163551.0 a r |||| u| ta 150710s2015 xx d r |||| u| (iLib)UPD-00246509465 DCHE rda eng LG 993.5 2015 F66 V34 Valdez, Joanna Michelle J. author Quality of used deep-frying oil in food kiosks in a university campus Joanna Michelle J. Valdez ; Djanna F. Cornago, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2015. xi, 96 leaves illustrations + 1 CD ROM (4 ¾ in.) 28 cm. text rdacontent unmediated rdamedia volume rdacarrier Thesis Classification: P (For Publication) Thesis (B.S. Food Technology)--University of the Philippines Diliman June 2015. Includes bibliographical references and appendices. This research was conducted to assess the quality of cooking oil used in deep-frying street food items in kiosks in the University of the Philippines-Diliman campus. Frying practices of the street food vendors, including quantities and types of food items fried and the quantity and number of batches of oil used on a single selling day were recorded. In a sampled population of six kiosks located at different areas in the campus, used cooking oil samples were collected at 12 o'clock noon and at 4 o'clock in the afternoon. Physico-chemical properties of the used oil samples, including, peroxide value (PV), p-Anisidine value (p-AV), free fatty acid content (%FFA), and color, were evaluated. It was observed that kiosks more exposed to populous areas recorded higher quantities of street foods fried and sold. Fried street food items in the kiosks included fishball, squidball, chicken ball, kikiam, kwek-kwek, siomai, dynamite, cheesestick, French fried, tokwa and hotdog. Most kiosk vendors employ repeated cycles of frying throughout a selling day without discarding the used oil. The samples were rancid based on PV and p-AV results. Based on free fatty acid content, the samples were considered not fresh but not rancid having %FFA results greater than 0.1% but not greater than 5%. In terms of color, the collected oil samples were darker (lower L values), more red (higher a values) and more yellow (higher b values) relative to the fresh oil sample. In conclusion, the quality of the oil samples collected from the kiosks in the campus is found to be rancid. To obtain more conclusive trends in the results, it is recommended that a more detailed documentation scheme should be employed for the frying practices of the kiosk vendors. Further, in the evaluation of the quality of the used cooking oil samples, more analytical tests can be utilized to accurately determine the rancidity of the oils since the tests applied in this study have limitations. Cooking (Oils and fats) Philippines. Oils and fats, Edible Evaluation. Cornago, Djanna F. adviser. FI UP UPD DCHE LG 993.5 2015 F66 V34 Thesis