Effect of vegetable oil blending on acrylamide during potato deep-frying

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Effect of vegetable oil blending on acrylamide during potato deep-frying

The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C a...

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Bibliographic Details
Main Authors:	Nipoon Tangpanithandee, Nattira On-Nom, Warangkana Srichamnong
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/14708/ http://journalarticle.ukm.my/14708/1/48_04_06.pdf

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