Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products
The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
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Series: | Journal of Agriculture and Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002855 |