Abstract
Abstract This study investigated the effects of mixing Moringa oleifera seed oil with soybean (Glycine max) seed oil in enhancing the physical and chemical properties of soybean oil during repetitive frying. Different blends (100:0, 50:50, and 70:30) of soybean and M. oleifera seed oils were formulated, while soybean oil served as control. All these oil samples were used for frying potato (Ipomoea batatas) slices. The quality of the fried oil samples was evaluated by determining the smoke point, refractive index (RI), viscosity, colour, peroxide value, iodine value, and free fatty acid (FFA). The range of values obtained were smoke point (158.7–172.3°C), RI (1.46–1.49°C), colour (6.0–9.42), viscosity (0.41–2.13 mm2/s), peroxide value (0.93–5.16 meq/kg), iodine value (87.16–64.71 mg/100 g), and FFA (0.3–1.95%), for different blends of soybean and M. oleifera seed oils and control. In terms of changes in the chemical and physical properties, during frying, soybean/M. oleifera seed oil mix of 70:30 had the lowest reduction in iodine value (87.56–68.73 mg/100 g), lowest increase in peroxide value (0.93–1.86 meq/kg) and FFA value (0.3–0.65%), while no changes in RI (1.47°C) was observed. The study revealed that mixing of soybean seed oil with M. oleifera seed oil at a ratio of 70:30 enhanced the physical and chemical properties of the soybean oil after two repetitive frying.
Highlights
Frying is an essential unit operation, which has been widely used in food industry [1]
The commercial soybean oil (CSO) indicated the highest increase in peroxide value after the first stage of frying (3.73 meq/kg), while there was a decrease in peroxide value of SMO 50:50 (0.82 meq/kg) after the first frying, the peroxide value was lower than when it was at fresh condition (0.93 meq/kg)
All the vegetable oil samples showed an increase in their peroxide value after the second frying and the highest value was recorded in extracted soybean oil (ESO) (5.61 meq/kg)
Summary
Frying is an essential unit operation, which has been widely used in food industry [1]. It is among the oldest method and still very relevant in the processing of foods [2]. Different kinds of cooking oils are employed in frying, such as plant oils from coconut, palm kernel, groundnut, sunflower, corn oil, soybean, cottonseed, peanut, olive oils to tallow and lard which are fats from animal. It is broadly used in household cooking and commercial catering. Fried foods are highly preferred due to their palatability, flavour, and colour [3]
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