Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Universiti Kebangsaan Malaysia
2003
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| Online Access: | http://journalarticle.ukm.my/3866/ http://journalarticle.ukm.my/3866/ |