The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage. This study focuses on the effect of deep-frying on physicochemical properties of repeatedly heated palm olein. Recycled palm ole...

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Bibliographic Details
Main Authors:	Lailatul Syema Jurid, Saiful Irwan Zubairi, Zalifah Mohd Kasim, Ili Afiqa Ab Kadir
Format:	Article
Language:	English
Published:	Elsevier 2020-07-01
Series:	Arabian Journal of Chemistry
Subjects:	RBDPO Repetitive frying Deep-fat Physicochemical properties Oil spoilage
Online Access:	http://www.sciencedirect.com/science/article/pii/S1878535220301623

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