Studies on Frying Quality of Virgin Coconut Oil and Shortening Blends
نویسندگان
چکیده
منابع مشابه
A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.
The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonald...
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ژورنال
عنوان ژورنال: Oriental Journal of Chemistry
سال: 2014
ISSN: 0970-020X,2231-5039
DOI: 10.13005/ojc/300344