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Authors
Affiliations
1 Department of Foods and Nutrition, Lady Irwin College, New Delhi -110 001, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 4 (2002), Pagination: 173-181
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.
