Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying

• Main Authors: Taufiq Ahmad,, Shaheen Atta,, Abdussattar,, Anwar Ahmad,, Saeed Ahmad Nagra,
• Format: Article
• Published: Universiti Kebangsaan Malaysia 2003
• Online Access: http://journalarticle.ukm.my/3866/; http://www.ukm.my/jsm/english_journals/vol32_2003/vol32_03page171-179.html

Three types of fats, red palm oil (RPO), sunflower oil (SFO) and vegetable ghee (VC) were used for repeated deep fat frying of potato fillets (French fries) for 5 consecutive days @ 20 minutes per day at 190-200oC and then allowed to cool for 18 hours. This practice was repeated for 10 times. The te...