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

Jump To References Section

Authors

  • Roselyn Odoyo Owuor
     Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001 ,IN
  • Anupa Siddhu
     Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001 ,IN
  • Pushpa Sundararaj
     Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001 ,IN

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2002-04-01

How to Cite

Owuor, R. O., Siddhu, A., & Sundararaj, P. (2002). Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium. The Indian Journal of Nutrition and Dietetics, 39(4), 173–181. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6780

Issue

Volume 39, Issue 4, April 2002

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).