EVALUATION OF THE DIFFERENCES OF USING SOME SELECTED COOKING FUEL IN FOOD PRODUCTION (FIREWOOD AND CHARCOAL) REGARDING TIME, TASTE, TEXTURE, FLAVOUR AND APPEARANCE
Abstract
This study evaluates the differences in using firewood and charcoal as cooking fuels in food production, focusing on time, taste, texture, flavor, and appearance. The research compares the effects of these traditional cooking fuels on the quality and characteristics of cooked food. The findings reveal significant differences in cooking time, flavor, and texture between firewood and charcoal-cooked food. The study provides insights into the advantages and disadvantages of each fuel type, informing decisions on cooking fuel choices in food production.
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