Oil uptake and deep-frying performance of virgin coconut oil and palm solid shortening blends

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Oil uptake and deep-frying performance of virgin coconut oil and palm solid shortening blends

The frying performances of virgin coconut oil (VCO) and palm solid shortening (PS) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e...

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Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Mohd Hasali, Nor-Hazwani, Mohamad Roslee, Farhani, Zuberdi, Ahmad Muzammil, Muhd Nor, Nor Dalilah, Muhd Nor, Nor Nazuha, N. M., Nazreen
Format:	Article
Language:	English
Published:	Academic Information Press 2012
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/25533/ http://irep.iium.edu.my/25533/1/Oil_Uptake_and_Deep-Frying_Performance_of_Virgin_Coconut_oil.pdf

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