Abstract
The changes occurring in low acidity rice bran oil and its blend with palm olein during repeated frying cycles at 180˚C±5˚C for 4 hours a day up to five days of potato chips were determined. The parameters assessed were: acidity, color, smoke point, peroxide value, polar content, polymer content, oxidative stability by Rancimat method, tocopherol content, oryzanol content and fatty acid composition of rice bran oil, palm olein and binary oil mixtures were evaluated. Results indicated that, rice bran oil better stability than the palm olein in deep frying of potato chips. In general, this finding provides useful information to food processors and consumers who stable and healthy for frying process.
Highlights
Frying is an ancient and well-established process in food preparation
Free fatty acids, peroxide value, iodine value and smoke point of rice bran oil were tested higher than palm olein
This study examined the physico-chemical changes in oil samples when rice bran oil was blended with palm olein in the form of binary mixtures
Summary
Frying is an ancient and well-established process in food preparation. This is evidenced by a great increase in fried food consumption in the recent years, of which more than 20 million tones of world annual oil production is extensively utilized for frying [1]. Oils are degraded from thermal oxidation to form volatile and non-volatile decomposition products [3]. The chemical changes in frying oil result in changes in the quality of fried food. The fatty acids composition of the frying oil is an important factor affecting fried food flavor and its stability; it should be low level of polyunsaturated fatty acids such as linoleic or linolenic acids and high level of oleic acid with moderate amounts of saturated fatty acids [4,5]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Current Trends in Biomedical Engineering & Biosciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
