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Antioxidant efficiency of oregano during frying and storage of potato chips

โœ Scribed by Dimitra P Houhoula; Vassiliki Oreopoulou; Constantina Tzia

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
112 KB
Volume
83
Category
Article
ISSN
0022-5142

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Oxidative stability of potato chips: eff
Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants
โœ Lolos, M; Oreopoulou, V; Tzia, C ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 87 KB ๐Ÿ‘ 1 views

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time