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Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts

✍ Scribed by K. Hatae; T. Miyamoto; Y. Shimada; Y. Munekata; K. Sawa; K. Hasegawa; M. Kasai

Book ID
108825128
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
385 KB
Volume
68
Category
Article
ISSN
0022-1147

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## Abstract The purpose of this study was to investigate the effects of contact‐dehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contact‐dehydrating sheets at 4Β°C for 1.5 h and subsequently fried at