Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil
In this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 <sup>o</sup>...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66600_828ff86f8102e52799ab94df0f8260a0.pdf |