• Poornima
• Dr. Nutan

Deep fat fried foods are prevalent food due to their one of a kind quality attributes. The procedure depends on the drenching food at high temperatures, contingent upon the crude materials, in this way prompting physical and synthetic changes, for example, starch gelatinization, protein denaturation cooking, and outside layer development. So as to get an item with a low fat substance, it is basic to comprehend the components required amid the broiling procedure so oil movement into a food item can be limited. Reusing cooking oil in food arrangement, particularly amid deep-fricasseeing, is a typical practice to spare expenses. Continued warming of the oil quickens oxidative corruption of lipids, framing risky reactive oxygen species and exhausting the regular antioxidant substance of the cooking oil. Long haul ingestion of foods arranged utilizing warmed oil could seriously bargain one's antioxidant protection organize, prompting pathologies, for example, hypertension, diabetes and vascular irritation. The hindering impacts of warmed oil utilization stretch out past minor oxidative ambush to cell antioxidant shield. In this Article, we used a survey method to analyze reusing cooking oil practices for frying among local food outlets in Sonepat, Haryana.

Fatty Acids, Reusing, Cooking Oil, Fat Frying, Deep Frying.

"A SURVEY ON REUSING COOKING OIL PRACTICES FOR FRYING AMONG LOCAL FOOD OUTLETS IN SONIPAT, HARYANA.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.144-161, May-2019, Available :http://www.jetir.org/papers/JETIRCH06015.pdf

"A SURVEY ON REUSING COOKING OIL PRACTICES FOR FRYING AMONG LOCAL FOOD OUTLETS IN SONIPAT, HARYANA.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp144-161, May-2019, Available at : http://www.jetir.org/papers/JETIRCH06015.pdf