Repeated frying oil quality and knowledge of food vendors around Burapha University

Abstract

This study's objectives were to examine the polar components in repeated frying oil and to study the knowledge of refrying oil of fried food vendors around Burapha University, Chonburi Province. The sample group consisted of 2 0 fried food vendors. The tools used were an 8-item interview questionnaire for general information, 15 items for knowledge about refrying oil. Checking tools by experts, the index of item objective congruence (IOC) was 0.8889. Retesting polar compounds in frying oil from the Department of Medical Sciences, Ministry of Public Health. Data were analyzed by percentage statistics and correlation of oil quality with general information and knowledge of food distributors about frying oil with the chisquare statistic. The study found that, 70% of stores were stalls. Selling fried meatballs the most at 30%, followed by fried chicken at 25%. 70% of the pans used are made of aluminum, and 30% are made of iron. 75 percent of them utilized palm oil, which is the most common type. The majority of food vendors, or 65%, had moderate understanding of refrying oil. Analysis of polar compounds of refrying oil from a total of 20 stores found that polarity exceeded the standard in 7 stores, representing 35%. Examine the relationship between oil quality with general information and food vendors' knowledge of refrying oil. It was found that general information and food vendors' knowledge of refrying oil were not correlated with polar compounds in refrying oil.