<i>Moringa oleifera</i> Oil Nutritional and Safety Impact on Deep-Fried Potatoes

Aiming to understand the nutritional impact of <i>Moringa oleifera</i> oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 °C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Add...

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Bibliographic Details
Published in:Foods
Main Authors: Silia Boukandoul, Farid Zaidi, Carla S. P. Santos, Susana Casal
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Subjects:
deep-fried potatoes
chemical composition
antioxidant activity
acrylamide
volatiles
Online Access:https://www.mdpi.com/2304-8158/12/24/4416

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https://www.mdpi.com/2304-8158/12/24/4416

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