Studies on deep fat frying using blended oils and potato chips

Journal of Food Lipids

Volumn 3, Issue 3, 1996, Pages 155-159

  Sharma, Harish Kumar ^a   Singhal, Rekha S ^a   Kulkarni, Pushpa R ^a   Gholap, Achyut S ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18144413954     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1996.tb00063.x     Document Type: Article

References (8)

1. AOAC. 1970. Official Methods of Analysis of the Association of Official Analytical Chemists, 11th Ed., George Banta Co., Menasha, Wisonsin.
2. BANDYOPADHYAY, C. and GHOLAP, A.S. 1973. Changes in fatty acids in ripening mango pulp (var. Alphonso). J. Agric. Food Chem. 21, 496-497.
3. FREEMAN, I. P., VAN, L., GERARED, J., PADEY, F. B. and POLMEN, R. G. 1988. Marine/vegetable oil blends and products made therefrom. Eur. Pat. Appl. E.P. 304, 115.
4. LEE, L. S. and TIMMS, R. E. 1988. Use of palm kernal olein as a frying oil. Asean Food J. 3 (1), 11-16.
5. MEHTA, P., PATIL, A. and BUJATA, H. 1986. Assesment of suitablity of various oil blends for culinary purposes. Indian J. Nutr. Diet. 23, 126-131.
6. MEHTA, P., PATIL, A. and VENGALA, U.K. 1985. Acceptability and shelf quality of Bengal gram dhal fried in selected oils and oil blends. Indian J. Nutr. Diet. 22, 365-375.
7. RAI, T. and NARAYANAN, K.M. 1984. Effect of intermittant frying on the physiochemical constants of ghee and refined groundnut oil. J. Food Sci. Technol. 21, 400-402.
8. VARELA, G., BENDER, A.E. and MORTON, I.D. 1988. Frying of Foods, Principles, Changes, New Approaches, Ellis Horwood Ltd., Chichester, England.