Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips

Authors

  • Nazaruddin Ramli School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
  • Mahzad Nafar School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
  • Irwandi Jaswir School of Chemical Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

DOI:

https://doi.org/10.3923/pjn.2012.828.832

Keywords:

Corn oil, oxidative stability, RBD palm olein, sunflower oil

Abstract

A study was conducted to find out the best ratio of 3 types of oil [sunflower oil, corn oil and refined, bleached and deodorized palm olein (RBD palm olein)] that is more stable during frying. In this study 6 different ratios, including 1) 100% RBD palm olein, 2) 100% sunflower oil, 3) 100% corn oil, 4) combination of sunflower oil and RBD palm olein (50:50), 5) combination of corn and RBD palm olein (50:50), 6) combination of sunflower and corn oil (50:50) were used to evaluate the oils performance under deep frying conditions. The chemical characteristics of these oils were evaluated by free fatty acids, iodine value and peroxide value. Changes in the above values of the oils were also examined after their use for deep-frying of potato chips at 180°C. Results showed that the iodine value decreased significantly (p<0.05) with increased replication time of frying, whereas Peroxide value and free fatty acid increased up.

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Published

15.08.2012

Issue

Vol. 11 No. 9 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ramli, N., Nafar, M., & Jaswir, I. (2012). Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips. Pakistan Journal of Nutrition, 11(9), 828–832. https://doi.org/10.3923/pjn.2012.828.832