Effect of frying of Eggplant, Potato and Squash on Cottonseed and canola oil characteristics,
Canola and cottonseed oils were used in frying eggplant, potato and squash at 180 oC in the presence of air for a total period of 12 hours at 2 hours per day. Changes in some physical and chemical characteristics as well as fatty acid composition were determined. The results showed a gradual increase in peroxide value (P.V.) in all oil ... Read more