STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO CHIPS |
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| Authors: | HARISH KUMAR SHARMA REKHA S SINGHAL PUSHPA R KULKARNI ACHYUT S GHOLAP |
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| Affiliation: | Food and Fermentation Technology Division University Department of Chemical Technology Matunga, Bombay - 400 019, India;Food Technology Division Bhabha Atomic Research Centre Bombay - 400 085, India |
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| Abstract: | Dehydrated potato chips were fried in pure coconut and groundnut oils and their blends in order to study the pattern of uptake of oil constituents during frying. Investigations on the analysis of the oil and fatty acid composition in the fried product and the oil remaining in the frying pan suggested a preferential uptake of saturated lipid constituents by the potato chips, while the oil remaining in the frying pan was rich in unsaturated constituents. This effect was accentuated in blended oils, although it was also observed in pure oils. |
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