Comparative Studies on Physical Properties of Vegetable Oils and Their Blends After Frying

Susheelamma, N. S.; Asha, M. R.; Ravi, R.; Kumar, Arvind

doi:10.1111/j.1745-4522.2002.tb00225.x

Cited by 21 publications

(11 citation statements)

References 10 publications

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“…Premavalli et al (1998) investigated the storage and thermal stabilities of refined cottonseed oilmustard seed oil blends (80:20). Comparative studies on physical properties of vegetables oils and their blends after frying indicated a minimization in peroxide value using blended oils (Susheelamma et al 2002). Repeated deep-fat frying was done by using dried potato chips in pure RBO (rice bran oil), SFO (safflower oil) and their model blends to study their thermal behavior.…”

Section: Introductionmentioning

confidence: 99%

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Mishra

Sharma

2011

J Food Sci Technol

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The changes occurring in rice bran oil and its blend with sunflower oil during repeated frying cycles of dried and moist potato chips were monitored. The parameters assessed were: Colour, Refractive Index, SpecificGravity, Oryzanol Value, Free fatty acid, Iodine Value, Peroxide value, anisidine value, Saponification Value, trans fats and fatty acid composition. No significant changes (p≤0.05) were observed in the refractive index and specific gravity of rice bran oil, sunflower oil and their model blend. The colour of blended oil was lesser than RBO and the intensity of color increased after each frying cycle during the deep fat frying of moistened and dried potato chips. The oryzanol content and iodine value decreased with the frying cycles. The decrease in oryzanol value during the frying operation was more prominent in rice bran oil as compared to the blended oils. The increase in p-anisidine value was more in rice bran oil as compared to blended oil. No significant changes (P<0.05) in the myristic, palmitic and stearic acid composition was observed during the repeated deep fat frying cycles in both the rice bran oil and blended oils samples. The amount of unsaturated fatty acid decreased gradually during repeated deep fat frying cycles in both the oils. The trans fat increased with repeated deep fat frying cycles in both the rice bran and blended oils, when used to fry moistened and dried potato chips. Both the oil samples showed greater formation of trans fatty acids when the moistened potato chips were used during frying.

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Section: Introductionmentioning

confidence: 99%

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Mishra

Sharma

2011

J Food Sci Technol

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“…A significant decrease of PVs after reaching maximum values confirms that peroxides, which are formed in the early stages of oxidation, are unstable components and are highly susceptible to further changes that result in the formation of secondary products of oxidation (Orthoefer and Cooper 1996). Nevertheless, Susheelamma et al (2002) reported a continuous increase of PV during three successive fryings of a model dough in all investigated samples of oils and blends. Weiss (1970) reported that oil with a PV of 2 meq/ kg is considered to be rancid.…”

Section: Resultsmentioning

confidence: 60%

Quality Changes in Selected Frying Fats During Heating in a Model System

Danowska-Oziewicz¹,

Karpińska-Tymoszczyk²

2005

Journal of Food Lipids

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The quality changes in rapeseed and soybean oils and hardened frying fat during heating were investigated. Two kilograms of samples were heated at 180 ± 2C in an open deep-fat fryer during six consecutive days (2 ¥ 2 h per day) until the total time of heat treatment was 24 h. The samples were evaluated after every 2 h of heating. The indices used for evaluation of quality changes in fat and oils were: acid value (AV), peroxide value (PV), carbonyl value (CV) and 2-thiobarbituric acid (TBA) value. The fatty acid compositions of oils and fat before heating were also determined. The lower intensity of hydrolytic and oxidative changes during heating, as measured by selected indices of quality, suggests wider use of hardened frying fat for food frying. Ĺ N ¢

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“…Premavalli et al, (1998) investigated the storage and thermal stabilities of refined cottonseed oil-mustard seed oil blends (80:20). Comparative studies on physical properties of vegetables oils and their blends after frying indicated a minimization in peroxide value using blended oils (Susheelamma et al, 2002). Commercialization has been started in this respect and a few oil blends have already been permitted.…”

Section: Introductionmentioning

confidence: 99%

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

Sharma¹,

Kaur²,

Sarkar³

et al. 2006

Grasas y Aceites

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RESUMENComportamiento en fritura del aceite de salvado de arroz, aceite de girasol y mezclas de ambos aceites La mezclas de aceites pueden ofrecer algunas ventajas sobre los aceites puros las como mejor calidad nutricional, coste inferior o mayor estabilidad durante el almacenamiento. En este estudio, aceite de salvado de arroz (RBO), aceite de girasol (SFO) y mezclas de ambos, se sometieron al proceso de fritura de patatas y se evaluaron los principales cambios físico-químicos en los aceites puros y en sus mezclas (acidez, índice de yodo, color, índice de peróxidos y composición de ácidos grasos). Aunque todas las muestras mostraron buena estabilidad a elevada temperatura, los mejores resultados se obtuvieron con la mezcla que contenía 60% de RBO y 40% de SFO. PALABRAS-CLAVE: Aceite de girasol -Aceite de salvado de arroz -Comportamiento térmico -Mezclas de aceite. SUMMARYThermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying 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. KEY-WORDS: Model blends -Rice bran oil -Sunflower oil -Thermal behavior.

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Comparative Studies on Physical Properties of Vegetable Oils and Their Blends After Frying

Cited by 21 publications

References 10 publications

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Quality Changes in Selected Frying Fats During Heating in a Model System

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

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