Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

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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...

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Bibliographic Details
Main Authors:	Serjouie, Alireza, Tan, Chin Ping, Mirhosseini, Hamed, Che Man, Yaakob
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14247/ http://psasir.upm.edu.my/id/eprint/14247/1/14247.pdf

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