Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef

Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef

<p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical c...

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Bibliographic Details
Main Authors: Benard Nkole, Adolf Lungu, Christopher Mwanza, Evans Kaimoyo, Violet Kayamba, Evelyn Funjika
Format: Article
Language:English
Published: Department of Food Technology 2025-06-01
Series:Food ScienTech Journal
Subjects:
reused cooking oil, acid value, peroxide value, aspergillus flavus
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417
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