Production of Mixture more Resistance from Some Vegetable Oils for Frying Process

Abstract

Olive, sunflower oils and binary oil mixtures were continuously heated at 180˚C for 16hr. Aliquots of potato chips were fried in the aforementioned oil samples. Effect of deep-fat frying on these blends was studied by assessing the changes in percent fat absorption and physico-chemical properties during repeated frying process (four times). The physico-chemical properties like refractive index, color, smoke point, acid value, peroxide value, polar content and oxidative stability by Rancimat method and fatty acid composition of olive, sunflower oils and binary oil mixtures were evaluated. In addition, organoleptic tests were performed on fried chips. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorized good. In general, the results suggest that olive oil alone and in mixtures with sunflower oil have to ban its use in frying process