Effect of vegetable oil blending on acrylamide during potato deep-frying
The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia,
2019-11.
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| Online Access: | Get fulltext |