Stability of blended palm oils during potato frying
The aim of this study was to determine hydrolytic stability [acid value (AV)] and oxidative stability [peroxide value (PV) and conjugated dienes (CD)] of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO), sesame oil (POSO) and rice b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63277/1/Stability%20of%20blended%20palm%20oils%20during%20potato%20frying.pdf |