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Chemical and technological studies on kenaf seed oil [electronic resource].

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Elsorady, M. E. I

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Language: English Summary language: Arabic Description: p.261-274Other title:

دراسات كيماوية وتكنولوجية على زيت بذور التيل [Added title page title]

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Bulletin of Faculty of Agriculture. Cairo University, 2012 v. 63 (3) [electronic resource].

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In: The Bulletin Faculty of Agriculture, Cairo University 2012.v.63(3)Summary: This research aimed to study the physical and chemical properties of kenaf seed oil and the suitability for the consumption of foods as well as the edible oils in the frying operation. The frying experiment was conducted on the temperature of 180 ± 5 °C for 4 hours daily for five days, using kenaf seed oil compared to cotton oil and palm olein oil and mixtures of these oils with kenaf oil at rates of 10, 20 and 30%. As well as estimateing the proportion of oil uptake in fried potato chips. The results sbowed that kenaf seed oil has characteristics close to cotton seed oil during frying process and also had good qualities.

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This research aimed to study the physical and chemical properties of kenaf seed oil and the suitability for the consumption of foods as well as the edible oils in the frying operation. The frying experiment was conducted on the temperature of 180 ± 5 °C for 4 hours daily for five days, using kenaf seed oil compared to cotton oil and palm olein oil and mixtures of these oils with kenaf oil at rates of 10, 20 and 30%. As well as estimateing the proportion of oil uptake in fried potato chips. The results sbowed that kenaf seed oil has characteristics close to cotton seed oil during frying process and also had good qualities.

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