Abstract:
The aim of this study was to investigate the quality changes occurring during deep frying (falafel) in cottonseed oil ,Sabah oil and peanut oil , were used for repeated deep frying of (falafel) for three consecutive days morning and evening ,for 25minutes per time . then allowed to cool for 10hours at 25C .the test oils were evaluated for physical and chemical deterioration .the quality parameter such as color, refractive index(RI), free fatty acid(FFA) , acid value(AC), peroxide value(PV), saponification value(SOAP), iodine value(IV) were
