Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

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Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils du...

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Bibliographic Details
Main Authors:	Serjouie, Alireza, Tan, Chin Ping, Mirhosseini, Hamed, Che Man, Yaakob
Format:	Article
Language:	English
Published:	Academic Journals Inc., USA 2010
Subjects:	Oils and fats, Edible. Vegetable oils.
Online Access:	http://psasir.upm.edu.my/id/eprint/17700/

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