Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends
The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were consider...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14247/ http://psasir.upm.edu.my/id/eprint/14247/1/14247.pdf |