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The purpose of the research was to develop the optimal palm oil/rapeseed oil blend for shallow and deep frying for household and commercial use as seen from the nutritional and technological points of view. In piloting experiment, fatty acids composition by GLC, oxidative stability by Rancimat1200C as well as several other indicators (e.g. IV, PV, FFA) were measured. It was found that 1:1 rapeseed/palm...
Effect of peeling and cooking on the potato quality described by nutritional value, sensory quality and contamination level was investigated. Experiment was carried out on potatoes from the Potato Research Institute. Seven cooking methods were assessed: "wet" using tap water and "dry" using microwave, pressure cooker and acuthermal pot. Potatoes contained 19-27 mg/100 g vitamin...
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