Effects of frying oil type on its stability and composition of fried food

Effects of frying oil type on its stability and composition of fried food

The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were...

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Bibliographic Details
Main Authors: Josef Soukup, Lenka Kouřimská, Monika Sabolová, Monika Okrouhlá
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2022-04-01
Series:Czech Journal of Food Sciences
Subjects:
fish fingers
potato croquettes
fat absorption
oil oxidation
oil colour
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0008_effects-of-frying-oil-type-on-its-stability-and-composition-of-fried-food.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0008_effects-of-frying-oil-type-on-its-stability-and-composition-of-fried-food.php

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