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Measurement of Functional Property of fats and oil
Fats and oils have several functional properties that affect the quality of processed foods. In deep fat frying, the roles played by the frying oil are many: These include:
1. It acts as an effective heat exchange medium leading to cooking of the product being fried and evaporation of water from the product,
2. It helps in the development of texture of fried food.
3. Oil absorbed by the products provides characteristic fried taste and flavour. In the preparation of the baked products, presence of fat contributes to texture and flavour. Fats and oils form emulsion in batters and doughs leading to the development of desirable structure and texture on baking or toasting.
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