Investigating the quality of oil in the food of hospitals in Rasht city
AZIN NASROLLAH ZADEH
1
(
Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran
)
Mandana Tayefe
2
(
Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan,Iran
)
afsaneh yabandpor
3
(
.
)
negar Enshaei
4
(
)
Keywords: acidity, hospital, peroxide, oil, food,
Abstract :
Proper nutrition is an important factor in reducing treatment costs and satisfying hospital customers and ultimately improving the health of society. The purpose of this research is to investigate the quality of oil in the process of frying food in hospitals in Rasht city. For this study, the treatments were selected as follows: two cooking methods including diet food (D1) and non-diet food (D2) and two types of food including solid food (types of mixed solid food: F1) and types of liquid food containing solid parts (types of food Liquid containing solid parts: F2) in two types of public (H1) and private (H2) hospitals. To evaluate the oil quality of hospital food services, the amount of oil absorption, acidity, peroxide value, anisidine and totox of the oil in the food were evaluated. The findings showed that there is a significant difference between the food of private and public hospitals in the percentage of fat absorption and all oxidation indices. Among the types of foods, liquid foods containing solid parts had more fat absorption than solid foods (7.81% and 3.49%, respectively), but the indicators of oxidation development in solid foods were higher than liquid foods. Therefore, due to the special importance of the food program in hospitals, it is recommended to monitor the cooking method, the selection of the ingredients used in the food, and also the type of oil used in the hospital food to improve the quality of treatment for patients.
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