Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Harish Kumar Sharma,Barinder Kaur,Charanjiv Singh,Bhavesh Chandra Sarkar

doi:10.3989/gya.2006.v57.i4.62

Abstract

Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico-chemical parameters (acid value, iodine value, color value, peroxide value and fatty acids). Repeated deep fat frying processes were carried out using dried potato chips in pure rice bran oil, sunflower oil and their model blends, in order to study the thermal behavior of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil showed good thermal stability during the repeated deep fat frying cycles. Although all the blended oils used in the study showed good thermal stability during repeated deep fat frying cycles, model blends consisting of 60%RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils.

Highlights

Deep fat frying is a complex process involving a number of factors such as the actual process itself, the frying fat and the nature of the food to be fried (Varela et al, 1988)
Lower peroxide values were reported in stored food items which were fried in rapeseed-cottonseed blends compared to those fried in groundnut-cottonseed and groundnutrapeseed oil blends (Mehta et al, 1986)
The present study was aimed at exploring the frying behavior of blended oils prepared from different proportions of sunflower oil and rice bran oil

Summary

Introduction

Deep fat frying is a complex process involving a number of factors such as the actual process itself, the frying fat and the nature of the food to be fried (Varela et al, 1988). Blended oils are gaining popularity worldwide due to advantages they offer such as improved thermal stability, oxidative stability, nutritional benefits (Sharma et al, 1996a ; Frankel and Huang, 1994) and an ability to tailor the desired properties. Most importantly, they are cheaper alternatives or substitutes to pure vegetable oils. Comparative studies on physical properties of vegetables oils and their blends after frying indicated a minimization in peroxide value using blended oils (Susheelamma et al, 2002). The present study was aimed at exploring the frying behavior of blended oils prepared from different proportions of sunflower oil and rice bran oil

Methods

Results

Conclusion