Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium

Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium

The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles. The PV of PODL, F1 (blend of palm oil with MCT in 50:50 proportion) and F2 (blend of p...

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Bibliographic Details
Main Authors: Harsh B. Jadhav, Parag R. Gogate, Jyotsna T. Waghmare, Uday S. Annapure
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
Frying
Palm oil
Medium chain triglyceride
Designer lipids
French fries
Structured lipids
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502221000391

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http://www.sciencedirect.com/science/article/pii/S2772502221000391

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