Abstract
SummaryAn oil dilution technique was developed and it saved oil expenditure in doughnut frying by about 30% without any compromise in doughnut quality compared with standard small‐scale control frying. Doughnut quality as evaluated by a sensory panel and absorbed fat content measurements, also supported the main findings. In addition, either the oil density, acid value or alkaline contaminant materials can be effectively used to monitor oil quality changes during frying.
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