Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maxi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7093/1/Frying%20quality%20and%20stability%20of%20high-oleic%20Moringa%20oleifera%20seed%20oil%20in%20comparison%20with%20other%20vegetable%20oils.pdf http://psasir.upm.edu.my/id/eprint/7093/ http://www.sciencedirect.com/science/article/pii/S0308814607004542 |
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