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

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYilmaz, E
dc.date.accessioned2025-01-27T20:29:41Z
dc.date.available2025-01-27T20:29:41Z
dc.date.issued2004
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractAn 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.
dc.identifier.doi10.1111/j.1365-2621.2004.00778.x
dc.identifier.endpage251
dc.identifier.issn0950-5423
dc.identifier.issue3
dc.identifier.scopus2-s2.0-1542375190
dc.identifier.scopusqualityQ1
dc.identifier.startpage245
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2004.00778.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23016
dc.identifier.volume39
dc.identifier.wosWOS:000188990300002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectdoughnut
dc.subjectfat absorption
dc.subjectoil quality
dc.subjectsensory analysis
dc.titleAn oil dilution technique used in small-scale frying to reduce oil expenditure
dc.typeArticle

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