Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium


Affiliations

  • Lady Irwin College, Department of Foods and Nutrition, New Delhi, 110 001, India

Abstract

In India there is a reasonably high fat consumption of fried snacks, especially among school children and college going adults. Various edible oils are used for deepfrying of foods at commercial and household levels. Certain oils have been found to be more suitable due to their stability at high frying temperatures for long periods especially due to the presence of antioxidants.

Subject Discipline

Health Care and Hospital Management

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