Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
The effects of ascorbyl palmitate (AP) and silicone on the quality changes of refined, bleached and deodorised palm olein (RBD olein) during intermittent frying of prawn crackers for 4.5 h per day were evaluated. The percentage polar components, the C18:2/C16:0 fatty acid ratio, and the acid value o...
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John Wiley & Sons, Ltd
1987
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