Evaluation of thermal resistance and efficiency of palm olein and canola oils in frying of potato chips

摘要

Frying is a popular way for food processing. Selection of suitable oil is an important factor thataffects the quality of fried foods. This study was carried out in order to optimize the blend ofpalm olein and canola oils as frying oil. At first, various compositions of these oils wereprepared and their heat resistance was evaluated in 120°C using rancimat method. The oilblends were used for frying of potato in order to evaluate their frying performance. Frying wascarried out for 5 successive days in 180°C and changes in total polar compounds (TPC), acidityand peroxide values of oils were determined. Results were shown that TPC, acidity andperoxide value increased during frying. Increase in canola ratio increased the peroxide value ofused oil. In fact, a blend of palm olein and canola oils with ratio of 9:1 was chosen as a bestformula. It had highest induction time (18.72h) in rancimat method and it's TPC after frying(17.72%) was lowest.