Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

摘要

The effect of proportion of soybean oil to rice bran oil on lipid peroxidation inhibition in fried dough with rice flour during storage was investigated. Rice flour dough was fried in 100% soybean oil and mixtures with 25, 50 and 75% of rice bran oil at 1