BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The frying process can cause changes in the structure of labile nutrients, such as proteins, vitamins and antioxidants. Some compounds produced during frying process such as trans-fat acid and acrylamide are a public health problem.

Detailed explanation-2: -In contrast, frying preserves vitamin C and B vitamins, and it may also increase the amount of fiber in potatoes by converting their starch into resistant starch ( 20 ). When oil is heated to a high temperature for a long period of time, toxic substances called aldehydes are formed.

Detailed explanation-3: -Fried foods are high in saturated fat and trans fat, so they promote plaque buildup in arteries that can put you at risk for coronary artery disease, heart failure, heart attack, and stroke.

Detailed explanation-4: -Disadvantages. Deep frying makes large amounts of waste oil. Getting rid of the oil properly may be a problem. Waste oil is increasingly being recycled into biodiesel.