Óleo utilizado no processo de fritura: nível de conhecimento dos feirantes da principal feira livre do município de Trindade – Go

Abstract

The frying process creates physical and chemical changes to the oil, leading to nutritional loss of the same, the heating leads to formation of anti-nutritional characteristics. The objective of this study is to assess by means of a questionnaire the knowledge level of the fairground on the proper use and disposal of cooking oil on the main street market of the city of Trindade - GO . It was observed that 85.71% of the fairground never measured the temperature of the oil during the frying process; 57.00% filtered oil for the duration of the fair and 42.00% not filtered; 71.43% oil discarded at the end of the fair and 28.57% were not discarded, reusing in other fairs, 57.14% of merchants said the oil market and 42.86% used it to make soap. Can conclude that the level of knowledge of the fairground on the use of the oil used in the frying process is not satisfactory.