Potato chips and French fries are products which often used in the human diet. The aim of this study was to investigate influence cutting thickness, shape moisture content on palm olein uptake, as well quality during production fried potatoes. Blanching operation conducted water for 3 minutes at a temperature 85oC, while frying process 165oC. peroxide value free fatty acid (% oleic acid) were d...

Diet for some time now in Nigeria has undergone many changes such as changes in dietary intake of fats and oils. There has been an increasing consumption of partially hydrogenated trans-vegetable oils and a decreasing intake of lauric acid-containing oils. Although popular literature and people generally, usually attribute an increased risk of coronary heart disease (CHD) to elevated levels of ...

Diet for some time now in Nigeria has undergone many changes such as changes in dietary intake of fats and oils. There has been an increasing consumption of partially hydrogenated trans-vegetable oils and a decreasing intake of lauric acid-containing oils. Although popular literature and people generally, usually attribute an increased risk of coronary heart disease (CHD) to elevated levels of ...