Oil uptake and deep-frying performance of virgin coconut oil and palm solid shortening blends
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Information Press
2012
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/25533/ http://irep.iium.edu.my/25533/ http://irep.iium.edu.my/25533/1/Oil_Uptake_and_Deep-Frying_Performance_of_Virgin_Coconut_oil.pdf |