Grasas y Aceites, Vol 57, No 4 (2006)

Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying


https://doi.org/10.3989/gya.2006.v57.i4.62

Harish Kumar Sharma
Food Technology Department, Sant Longowal Institute of Engineering and Technology, India

Barinder Kaur
Food Technology Department, Sant Longowal Institute of Engineering and Technology, India

Bhavesh Chandra Sarkar
Food Technology Department, Sant Longowal Institute of Engineering and Technology, India

Charanjiv Singh
Food Technology Department, Sant Longowal Institute of Engineering and Technology, India

Abstract


Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico-chemical parameters (acid value, iodine value, color value, peroxide value and fatty acids). Repeated deep fat frying processes were carried out using dried potato chips in pure rice bran oil, sunflower oil and their model blends, in order to study the thermal behavior of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil showed good thermal stability during the repeated deep fat frying cycles. Although all the blended oils used in the study showed good thermal stability during repeated deep fat frying cycles, model blends consisting of 60%RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils.


Keywords


Model blends;Rice bran oil;Sunflower oil;Thermal behavior

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