In this study, the effect of tertiary butyl hydroquinone (TBHQ), beta-carotene, alpha-tocopherol and mix of TBHQ and alpha-tocopherol on the stability of canola oil (CAO) during the frying process of potato pieces at 180 C was investigated. TBHQ...

Objective: To observe changes in chemical and microbial qualities of liquid frying margarine during storage at different temperatures.

Methodology: Liquid frying margarine was prepared with canola oil, as oil phase at 3 different moisture (16...

Objective: To observe chemical and physical changes in liquid frying margarine during heating at different times.

Methodology: In 12 kinds of formulated margarines with 4 different types of oil phase (palm super olein, partially hydrogenated...

The effect of air frying and deep fat frying on the cellular structure of doughnut was studied in order to find out how the different frying conditions impacted their structures. The porosity and characteristics of doughnut crumb Pore were...

The effects of temperature (150, 165 and 180 °C) and frying method (deep fat and hot air frying methods) on the kinetic of doughnut's crust formation and also crust features were investigated in this study. Results revealed that at high frying...

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addi-tion to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried...

parameters (energy, entropy, contrast and homogeneity). Results showed the increase of the frying temperature produced a decrease in L* values and an increase in a* and b* values. Similarly, comparing the frying time effect on colour for each considered...