Research Article
A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
Table 3
Thiobarbituric acid reactive substances (TBARS) in fried fast foods samples. AA is 100% acetic acid, while AW is 50% acetic acid in water.
| Sample name | Description | TBARS (µM/g) | Composition | Frying medium | AA | AW |
| Shami kebab | Cooked grinded chickpeas, hot spices, onion, garlic extract, grinded tomatoes | Vegetable ghee | 1.10 ± 0.06 | 1.505 ± 0.09 | Samosa | Wheat starch, onion, potatoes, tomatoes | Vegetable oil | 1.02 ± 0.18 | 2.51 ± 0.19 | Bread fried | Wheat bread, eggs, milk | Vegetable ghee | 0.891 ± 0.09 | 0.372 ± 0.03 | Potato chips | Potato chips freshly prepared | Vegetable oil | 2.21 ± 0.13 | 2.911 ± 0.13 |
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