Oxidative stability of blend oil during deep-fat frying of potato chips

Nazaruddin Ramli, Mahzad Nafar, Irwandi Jaswir

    Research output: Contribution to journalArticle

    4 Citations (Scopus)

    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.

    Original languageEnglish
    Pages (from-to)730-734
    Number of pages5
    JournalPakistan Journal of Nutrition
    Volume11
    Issue number9
    Publication statusPublished - 2012

    Fingerprint

    olein
    frying oil
    potato chips
    oxidative stability
    Solanum tuberosum
    sunflower oil
    blended foods
    Corn Oil
    Oils
    corn oil
    Fats
    oils
    deep fat frying
    iodine value
    Peroxides
    frying
    peroxide value
    Nonesterified Fatty Acids
    Iodine
    free fatty acids

    Keywords

    • Corn oil
    • Oxidative stability
    • RBD palm olein
    • Sunflower oil

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics
    • Public Health, Environmental and Occupational Health

    Cite this

    Oxidative stability of blend oil during deep-fat frying of potato chips. / Ramli, Nazaruddin; Nafar, Mahzad; Jaswir, Irwandi.

    In: Pakistan Journal of Nutrition, Vol. 11, No. 9, 2012, p. 730-734.

    Research output: Contribution to journalArticle

    Ramli, N, Nafar, M & Jaswir, I 2012, 'Oxidative stability of blend oil during deep-fat frying of potato chips', Pakistan Journal of Nutrition, vol. 11, no. 9, pp. 730-734.
    Ramli, Nazaruddin ; Nafar, Mahzad ; Jaswir, Irwandi. / Oxidative stability of blend oil during deep-fat frying of potato chips. In: Pakistan Journal of Nutrition. 2012 ; Vol. 11, No. 9. pp. 730-734.
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