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Palm Olein vs. Canola Oil Blend Stability by Firda Pratiwi is a document available to read on EtoBox.
This document summarizes a study that compared the stability of palm olein oil and a 50/50 blend of palm olein and canola oils during deep fat frying of chicken nuggets and French fries. The oils were analyzed after frying cycles to determine physical properties like viscosity and color, as well as chemical properties including polar compounds, peroxide value, p-anisidine value, and fatty acid composition. The study found that both oils degraded during frying but the blend had lower peroxide values, and fry
- Author
- Firda Pratiwi
- Language
- EN