Influence of flour type on physico-chemical characteristics during deep frying.

The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite proportion) which were subjected to frying in sunflower oil at 185-200 °C. Analysis of the fried oil, substrate and fried product was carried out.