|
|
Chemical and technological studies on kenaf seed oil
|
|
Abstract:
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 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 estimating the proportion of oil uptake in fried potato chips.
The results showed that kenaf seed oil has characteristics close to cotton seed oil during frying process and also had good qualities.
|
| Publication year |
2012
|
| Pages |
261-274
|
| Organization Name |
|
| serial title |
Bull. Fac, Agric., Cairo Univ
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
داليا محمود محمد مصطفي
معهد بحوث تكنولوجيا الاغذيه
|
| Publication Type |
Journal
|