Studies on deep fat frying using blended oils and potato chips

被引：5
|
作者：
Sharma, HK
Singhal, RS
Kulkarni, PR
Gholap, AS
机构：
[1] UNIV BOMBAY,DEPT CHEM TECHNOL,FOOD & FERMENTAT TECHNOL DIV,BOMBAY 400019,MAHARASHTRA,INDIA
[2] BHABHA ATOM RES CTR,DIV FOOD TECHNOL,BOMBAY 400085,MAHARASHTRA,INDIA
来源：
JOURNAL OF FOOD LIPIDS | 1996年 / 3卷 / 03期
关键词：
D O I：
10.1111/j.1745-4522.1996.tb00063.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dehydrated potato chips were fried in pure coconut and groundnut oils and their blends in order to study the pattern of uptake of oil constituents during frying. investigations on the analysis of the oil and fatty acid composition in the fried product and the oil remaining in the frying pan suggested a preferential uptake of saturated lipid constituents by the potato chips, while the oil remaining in the frying pan was rich in unsaturated constituents. This effect was accentuated in blended oils, although it was also observed in pure oils.
引用
收藏
页码：155 / 159
页数：5
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