Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?
Retno Murwani,
Yoni Anggun Endah Kurniati,
Ambariyanto Ambariyanto
et al.
Abstract:Tempe has gained global popularity, with local vegetable oils commonly used for frying. This study evaluates the cooking temperature and stability of five vegetable oils (olive [Oo], palm [Po], canola [Cnlo], sunflower [Sfo], and coconut [Cco]) for deep‐frying Tempe, using acid and peroxide values (AV and PV), antiradical activity, and saturated and unsaturated fatty acids. AV, PV, and linolenic acid (LNA) were referenced to international standards for vegetable oil (0.6 mg KOH/g, 10 mEq of oxygen/kg oil, and … Show more
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