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- W2003899210 abstract "Chips of yam (Dioscorea rotunda) were fried in palm oil heated to 150°C prior to frying as follows: (a) palm oil without ingredients as control, (b) palm oil with 1% pepper (Capsicum annum), and (c) palm oil with 1% salt. The qualities of the oil in the frying medium and the oil absorbed by the fried yam were investigated for 10 fryings. The amount of carotenes in the oil/ingredient mixtures, both in the frying medium and the yam extract, was less than in the control. The peroxide values of samples in the frying media did not indicate either a pro-oxidant or antioxidant role for the ingredients. In samples of oil absorbed by the yam, the salt gave exceedingly high peroxide values but in the pepper samples, peroxides were not detected in six out of 10 fryings. However, high p-anisidine values of samples in the medium and yam extract have put into question the reported role of pepper as an antioxidant. Thus, pepper encouraged the accumulation of secondary rather than primary oxidation products in the oil." @default.
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- W2003899210 date "1984-01-01" @default.
- W2003899210 modified "2023-09-26" @default.
- W2003899210 title "A study on the effects of salt and pepper on palm oil used as a frying medium" @default.
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- W2003899210 doi "https://doi.org/10.1016/0308-8146(84)90080-3" @default.
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