Studies on frying quality of virgin coconut oil and shortening blends

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Studies on frying quality of virgin coconut oil and shortening blends

The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) 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, Hasali, Nor Hazwani, Nazreen, Muhd N. M., Zuberdi, Ahmad Muzammil
Format:	Article
Language:	English
Published:	Oriental Scientific Publishing Co. 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/1/Frying_VCO-shortening_OJCV030I03P1279-1286.pdf

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