کاهش میزان آکریلآمید و جذب روغن دونات با استفاده از اثر آنتیاکسیدانی روغنکنجد و مواد صابونیناشوندۀ آن

In this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 oC. The data were analy... View More