ShareSUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PREFRYING OF DEEP-FROZEN FRENCH FRIES.
Author(s) : KEIJBETS M. J. H., EBBENHORST-SELLER G., RUISCH J.
Type of article: Article
Summary
THE TECHNOLOGICAL SUITABILITY OF HYDROGENATED SOYBEAN OIL WAS EVALUATED FOR THE CHANGES IN THE ORGANOLEPTIC PROPERTIES (RANCIDITY, FLAVOUR) AND COMPOSITION (HEXANAL, FREE FATTY ACIDS) OF FRENCH FRIES STORED ONE YEAR AT -18 OR -20 DEG C. THE RESULTS ARE SATISFACTORY.
Details
- Original title: SUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PREFRYING OF DEEP-FROZEN FRENCH FRIES.
- Record ID : 1986-0303
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 62 - n. 4
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Rancidity; Organoleptic property; Soya; Fried potato; Oil; Freezing; Fatty acid
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