Effect of Frying on Wheat Germ and Rice Bran Oils Год выпуска: 2012Автор: Ambreen Naz and . Masood Sadiq ButtИздательство: LAP Lambert Academic PublishingСтраниц: 132ISBN: 9783844307740Описание The fried foods are getting popularity despite the trend of low fat intake. The deep frying process is commonly used in fast food industries and at household level. The growth of fried food has demanded continous improvement in the quality of ingredients, frying oil, frying equipment and frying practices for the better quality. Oils extracted from different edible sources and produced under the industrial conditions vary with their cooking quality, functionality and frying life.Summarizing, the results from present study are supportive for the conclusion that the rice bran should be recognized as food grade ingredient and should be used for the purpose of oil extraction. Moreover, bran oil is useful to make quality blends with good shelf and nutrient stability to meet the ever increasing edible oil needs. So it is suggested that rice bran oil blend in 30:70 corn oil can produce good quality fried products and can be a useful addition to the frying oil products.
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Нонна Шикарная презентация!!! Жаль у меня нет знакомых заканчивающих вузы в будущем, так хочется вас всем посоветовать, очень-очень довольна вашей работой! Еще раз спасибо, и всего вам хорошего!))
