Abstract
Rheological parameters of vegetable oils showed great changes during frying. The correlation between rheological behavior and viscosity measurements during frying can give a good overall estimate of frying oil quality. In the present study, rheological properties of rice bran oil (RBO) and soybean oil (SBO) during deep-frying of 13 min were investigated for consecutive 1st, 2nd, 3rd, and 4th frying at an interval of one week. To enhance the frying stability of RBO and SBO, fenugreek seeds (Trigonellafoenum graecum) was added during frying. The shear stress versus shear rate data was fitted to Newtonian and Herschel-Bulkley rheological models. The flow behavior of RBO and SBO with and without fenugreek seeds in before and after frying were measured at 30 ± 2 °C. The increase in viscosity, acid values and flow behavior index (n) with frying times for both RBO and SBO can be controlled with the addition of fenugreek seed up to 3rd frying with n < 1 values, where without fenugreek seeds for RBO and SBO it showed a shear thickening properties (n > 1) after 2nd and 3rd frying respectively.
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