Abstract
To research for some relation between the kind of oil and its amount absorbed into foods by frying experiments were carried out on rapeseed oil, soybean oil, sesameseed oil, cotton seed oil, flaxseed oil and palm oil.
It was found that absorbed amount of the first three kinds of oil was almost similar, and drying oil, such as flaxseed oil, was more and earlier absorbed than non-drying oil.
It was also observed that there were differences in amount of absorbed oil according to the kinds of materials fried.
