Frying stability of rice bran oil and palm olein

• المؤلفون الرئيسيون: Fan, Hui Yin, Sharifudin Md. Shaarani, Hasmadi Mamat, Chew, H. M
• التنسيق: مقال
• اللغة: English; English
• منشور في: Penerbit UPM 2013
• الموضوعات: Q1-295 General; TX642-840 Cooking
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/32046/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32046/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf; https://eprints.ums.edu.my/id/eprint/32046/; http://ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf

A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...