Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maxi...

Full description

Bibliographic Details
Main Authors: Mohammed, Abdulkarim Sabo, Long, Kamariah, Lai, Oi Ming, Syed Muhammad, Sharifah Kharidah, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/7093/
http://psasir.upm.edu.my/id/eprint/7093/1/Frying%20quality%20and%20stability%20of%20high-oleic%20Moringa%20oleifera%20seed%20oil%20in%20comparison%20with%20other%20vegetable%20oils.pdf

Similar Items

Similar Items