Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets

• Main Authors: Ahmad, Siti Nur Syahirah, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sulaiman, Rabiha, Sanny, Maimunah
• Format: Article
• Language: English
• Published: MDPI AG 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/95031/1/Selection%20of%20vegetable%20oils%20and%20frying%20cycles%20influencing%20acrylamide%20formation%20in%20the%20intermittently%20fried%20beef%20nuggets.pdf; http://psasir.upm.edu.my/id/eprint/95031/; https://www.mdpi.com/2304-8158/10/2/257

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 fry...