FRYING PERFORMANCE OF RAPESEED-PALM OIL BLENDS
 
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Pol. J. Food Nutr. Sci. 2002;52(1):65–71
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ABSTRACT
The purpose of the research was to develop the optimal palm oil/rapeseed oil blend for shallow and deep frying for household and commercial use as seen from the nutritional and technological points of view. In piloting experiment, fatty acids composition by GLC, oxidative stability by Rancimat120oC as well as several other indicators (e.g. IV, PV, FFA) were measured. It was found that 1:1 rapeseed/palm olein blend improves both nutritional (due to rapeseed oil) and physico-chemical indicators (due to palm olein) in the final product. Oxidative stability of the blend was improved up to 60% in comparison to rapeseed oil. Rapeseed oil, palm olein IV62 and their blend (1:1) were used in potato slices frying. Sensory assessment as well as PV determination showed an improved quality of chips fried in the prepared blend.
ISSN:1230-0322