An oil dilution technique used in small-scale frying to reduce oil expenditure

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Atıf İçin Kopyala

Yilmaz E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.39, sa.3, ss.245-251, 2004 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 39 Sayı: 3
• Basım Tarihi: 2004
• Doi Numarası: 10.1111/j.1365-2621.2004.00778.x
• Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.245-251
• Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

An oil dilution technique was developed and it saved oil expenditure in doughnut frying by about 30% without any compromise in doughnut quality compared with standard small-scale control frying. Doughnut quality as evaluated by a sensory panel and absorbed fat content measurements, also supported the main findings. In addition, either the oil density, acid value or alkaline contaminant materials can be effectively used to monitor oil quality changes during frying.