Oil uptake and deep-frying performance of virgin coconut oil and palm solid shortening blends

• Main Authors: Omar, Muhammad Nor, Mohd Hasali, Nor-Hazwani, Mohamad Roslee, Farhani, Zuberdi, Ahmad Muzammil, Muhd Nor, Nor Dalilah, Muhd Nor, Nor Nazuha, N. M., Nazreen
• Format: Article
• Language: English
• Published: Academic Information Press 2012
• Subjects: S Agriculture (General)
• Online Access: http://irep.iium.edu.my/25533/1/Oil_Uptake_and_Deep-Frying_Performance_of_Virgin_Coconut_oil.pdf; http://irep.iium.edu.my/25533/; http://www.ic.sciencerecord.com/

The frying performances of virgin coconut oil (VCO) and palm solid shortening (PS) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e...