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EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS

โœ Scribed by G. FULLER; D. G. GUADAGNI; M. L. WEAVER; G. NOTTER; R. J. HORVAT

Book ID
108799356
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
273 KB
Volume
36
Category
Article
ISSN
0022-1147

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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