Practice of repeatedly heating cooking oil among food premise operators in Bukit Mertajam, Pulau Pinang and determination of peroxide in cooking oil

Abdul Aziz, Adriana (2017) Practice of repeatedly heating cooking oil among food premise operators in Bukit Mertajam, Pulau Pinang and determination of peroxide in cooking oil. [Project Paper] (Submitted)

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Abstract

Introduction: The repeatedly heating cooking oil in preparation of fried food that has become a main dietary habit among Malaysian which may give deleterious health impacts on humans. The peroxide value (PV) can be applied for identifying the quality in cooking oil through the oxidative change that takes place in fats or oils. High peroxide value indicates bad quality of cooking oil. Objective: This study was conducted to study the practice of repeatedly heating cooking oil among food premise operators in Bukit Mertajam, Penang and to determine peroxide in cooking oil. Methodology: A total of 124 respondents participated in the survey. This study used a structured questionnaire for data collection through face-to-face interview to obtain information on socio-demographics, awareness and practice of repeatedly heating cooking oil among food premise handlers operated at selected food premises in Bukit Mertajam, Penang. A laboratory analysis to identify peroxide values was performed on the five most favourable brands of cooking oil by respondents. Result: Majority of respondents had moderate awareness level (53.2%) and practice level (50.0%) regarding on repeatedly heating cooking oil. There was a significant association between awareness and practice level among respondents (χ²=3.680, p=0.05). The calculated average peroxide value (PV) has indicated that most of the cooking oil samples had exceeded the standard limit prescribed in the American Oils' Chemist Society (AOCS) standard at the 7ᵗʰ or 9ᵗʰ frying sessions except for cooking oil (Brand C) at the 5ᵗʰ number of frying sessions. Conclusion: Relevant actions need to be taken by the governmental food authorities to address this issue and ensure safe consumption of fried foods by consumers. Keywords: repeatedly heated cooking oil, peroxide, food premise operators, Malaysia

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Muhamad Fazril Awang
Date Deposited:	22 Nov 2022 06:51
Last Modified:	22 Nov 2022 06:51
URI:	http://psaspb.upm.edu.my/id/eprint/216

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