Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

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Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180°C for banana...

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Bibliographic Details
Main Authors:	Chu, B.S, Ghazali, H.M, Lai, O.M, Che Man, Y.B, Yusof, S, Yusoff, M.S.A
Format:	Article
Language:	English
Published:	2001
Online Access:	http://psasir.upm.edu.my/id/eprint/116071/ http://psasir.upm.edu.my/id/eprint/116071/1/116071.pdf

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