Frying stability of rice bran oil and palm olein

• Main Authors: Fan, Hui Yin, Sharifudin Md. Shaarani, Hasmadi Mamat, Chew, H. M
• 格式: Article
• 语言: English; English
• 出版: Penerbit UPM 2013
• 主题: Q1-295 General; TX642-840 Cooking
• 在线阅读: 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),...