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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

International Journal of Applied Research

Vol. 4, Issue 7, Part B (2018)

Organoleptic evaluation of virgin coconut oil

Author(s)
Dr. M Niharika and A Jyothi
Abstract
Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. If performed property, deep frying does not make food excessively greasy, because the moisture in food repels the oil. The hot oil cannot go against the direction of this powerful flow because the water vapour pushes the bubbles toward the surface. The Virgin Coconut Oil (VCO) is easily digestible and absorbed in the intestine and has an energy boosting effect, deep fried in virgin coconut oil are super healthy and delicate and tasty. Virgin coconut oil is super healthy oil, which maintains its healthy properties and which doesn’t become harmful when heated. Based on the incredible benefits of virgin coconut oil towards health in human, the present study was under taking to develop health products. These health products from virgin coconut oil can be prepared from locally available resources using simple processing methods at household level.
Pages: 84-87  |  425 Views  13 Downloads
How to cite this article:
Dr. M Niharika, A Jyothi. Organoleptic evaluation of virgin coconut oil. Int J Appl Res 2018;4(7):84-87.
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International Journal of Applied Research