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Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

Augustin , M. A. and Heng, L. K. and Idris, Nor Aini (1988) Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil. Pertanika, 11 (3). pp. 393-398.

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Abstract

The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil.

Item Type:Article
Keyword:frying, potato crisps, shelf-life, palm olein, corn oil, soya oil
Faculty or Institute:Faculty of Food Science and Technology
ID Code:2594
Deposited By: Nur Izyan Mohd Zaki
Deposited On:16 Nov 2009 12:22
Last Modified:27 May 2013 15:02

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