Abstract
Soybean oil, roasted sesame oil, unroasted sesame oil and sesame/soybean oil blends were heated separately at 180°C for 8 h per day for 6 days. The thermal stabilities of these oil samples were compared by determining dielectric constant, viscosity, refractive index and the absorbance at 232 nm. Results showed that both roasted and unroasted sesame oils had greater thermal stability than soybean oil. The thermal stability of soybean oil was markedly increased after 48 h heating when blended with 20% of unroasted sesame oil.
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