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| 008 | 100705s2003 ua ss b eng d | ||
| 040 | _aEAL | ||
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_aeng _bara |
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| 090 | _aART MUJAS V28 No12 14 | ||
| 100 | 1 | _aEL-Sayed, Samiha M. | |
| 240 | 1 | 0 |
_aMansoura university journal of agricultural sciences, 2003 v. 28 (12) _h[electronic resource]. |
| 245 | 1 | 0 |
_aSome vegetable oils, butter fat and their blends: _b ph7ysico-chemica properties and effect of deep frying thereon _h[electronic resource]. |
| 246 | 1 | 5 |
_aبعض الزيوت النباتية، المسلي البلدي ومخاليطهما: _bالصفات الفيزيوكيماوية وتأثيرات القلي العميق عليها. |
| 300 | _ap.8177-8189. | ||
| 504 | _aIncludes reference. | ||
| 520 | _aThree different oils, namely palm oil (P.O.), com oil (C.O.) and sunflower oil (S.O.) along with butter fat "ghee" (B.F.) were investigated to explore their heat stability during deep frying of French fries. Moreover, five blends of the aforementioned oils and B.F. were formulated as follows: Blend 1 (1 PO + 2 CO + 3 SO + 4 BF), Blend 2 (4 PO + 3 CO + 2 SO + 1 BF); Blend 3 (2 PO + 1 CO + 3 SO + 4 BF); Blend 4 (3 PO + 4 CO + 1 SO + 2 BF) and blend 5 (1 PO + 2 CO + 4 SO + 3 BF). Oils, BF and their blends were continuously heated at 180°C for 8 hours. Samples of each oil and blend were with drawn at 2, 4, 6 and 8 hours of deep frying and analyzed. Data indicated that refractive index, viscosity, peroxide value, free fatty acids were found to significantly increase as the time of frying was proceeded. In contrast iodine value, was found to decline as frying time was prolonged. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 | _aVegetable oils. | |
| 650 | 0 | _aButter | |
| 773 | 0 |
_tMansoura University Journal of Agricultural Sciences. _g2003.v.28(12) _x1110-0346 _7nnas _wu182197 |
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_uhttp://nile.enal.sci.eg/EALE/2003/MUJAS/2803/12/8177.pdf _zFull Text Article. |
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