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Register a new userChanges of cottonseed oil quality used for frying of some food types in Damascus city
دراسة تغيرات جودة زيت بذور القطن المستخدم في قلي بعض أنواع الأطعمة في مدينة دمشق
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عبد الرحمن سماك( باحث )
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جمعت عينات من زيت بذور القطن المستخدمة في قلي أقراص الفلافل و أصابع البطاطا و قطع فروج البروستد من 10 مناطق من أحياء مدينة دمشق المختلفة و أسواقها، بهـدف دراسـة تغيـرات بعـض مؤشرات جودة زيت بذور القطن في أثناء القلي، فضلاً عن جمع عينات من أقـراص الفلافـل و أصـابع البطاطا و قطع الفروج المقلية بهدف تحديد نسبة امتصاصها من زيت بذور القطن في القلي.
Samples of frying cottonseed oil were used for frying samples of falafel, potato fingers (French fries) and pieces of prosted chicken. These popular food were collected from ten areas of the local markets of Damascus city during the year 2011.
References used
AOAC. (1990). Official Methods of Analysis, 15th Ed., Association of official Analytical Chemists, Washington, DC
Banks, D. (1996). Relationship Between uptake and Moisture Lose During Frying Potatoes Slices, International Journal of Food Science and technology. Vol.22, pp.233-241
Blumenthal, M. M. (1991). A New look at the Chemistry and Physics of Deep- Fat Frying, Food Technology.45:68-71
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