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Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab

Murad Ali* and Said Wahab

...11.96 meq kg-1) and then tallow (10.507-meq kg-1). Initial value in oil,value of peroxide was recorded as low as (5.05 meq kg-1),which significantly increased to (20.68 meq kg-1) in the 5thhour of frying. In addition, a higher acid value (1.499) recorded in ghee medium followed by oil (1.389) and then tallow (1.250), highest acid value (2.01) in the 5th hour of frying in ghee.Total polar materials (13.166) were higher in ghe...

Sarhad Journal of Agriculture

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