The Indian Journal of Nutrition and Dietetics

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Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium


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1 Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, India
     

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In India there is a reasonably high fat consumption of fried snacks, especially among school children and college going adults. Various edible oils are used for deepfrying of foods at commercial and household levels. Certain oils have been found to be more suitable due to their stability at high frying temperatures for long periods especially due to the presence of antioxidants.
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  • Suitability of Edible Grade Crude Palm Oil as a Deep-Fat Frying Medium

Abstract Views: 276  |  PDF Views: 0

Authors

Roselyn Odoyo Owuor
Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, India
Anupa Siddhu
Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, India
Pushpa Sundararaj
Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, India

Abstract


In India there is a reasonably high fat consumption of fried snacks, especially among school children and college going adults. Various edible oils are used for deepfrying of foods at commercial and household levels. Certain oils have been found to be more suitable due to their stability at high frying temperatures for long periods especially due to the presence of antioxidants.