Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

Abstract

The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total… (More)
DOI: 10.1007/s13197-017-2833-z

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