This study clarifies the applicability of a sensory evaluation to easily determine the life span of frying oil on the fried food cooking in the kitchen. Two types of foods, i.e., a chicken fillet and potato, were deep-fried coated with two types of flour, i.e., potato starch and wheat flour. Fr ying was continued until the flavor score of the oil had dropped to. A sensory evaluation of the frying oil and each fried food was then carried out. The life span of the fr ying oil to reach the flavor score of was slightly
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.