An oil dilution technique used in small-scale frying to reduce oil expenditure


Yilmaz E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.39, ss.245-251, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 39 Konu: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1111/j.1365-2621.2004.00778.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.245-251

Özet

An oil dilution technique was developed and it saved oil expenditure in doughnut frying by about 30% without any compromise in doughnut quality compared with standard small-scale control frying. Doughnut quality as evaluated by a sensory panel and absorbed fat content measurements, also supported the main findings. In addition, either the oil density, acid value or alkaline contaminant materials can be effectively used to monitor oil quality changes during frying.