Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food
In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food. Each deep fat frying cycle was lasted for 13 min and r...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Centre of Excellence in Analytical Chemsitry
2020-12-01
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| Series: | Pakistan Journal of Analytical & Environmental Chemistry |
| Subjects: | |
| Online Access: | http://www.pjaec.pk/index.php/pjaec/article/view/605 |