Frying stability of rice bran oil and palm olein

Frying stability of rice bran oil and palm olein

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A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...

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Bibliographic Details
Main Authors: Fan, Hui Yin, Sharifudin Md. Shaarani, Hasmadi Mamat, Chew, H. M.
Format: Article
Language:English
English
Published: Universiti Putra Malaysia 2013
Subjects:
SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants
TS2120-2159 Cereals and grain. Milling industry
Online Access:https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf
https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf

Internet

https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf
https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf

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