Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying.
Palm olein (PO), canola (CLO), soybean (SBO) and Moringa oleifera seed oils (MoO) were used to fry potato chips for 6 h a day for 5 days and extent of deterioration determined. FA ratios C 18:1/ C 18:2 + C 18:3 and amounts of C 18:1 + C 16:0 were compared to changes in total polar compounds. TPC in...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24197/1/Fatty%20acid%20ratios%20and%20their%20relative%20amounts%20as%20indicators%20of%20oil%20stability%20and%20extent%20of%20oil%20deterioration%20during%20frying.pdf http://psasir.upm.edu.my/id/eprint/24197/ http://world-food.net/ |
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