Frying stability assessment of palm olein blends of sunflower and soybean oils having balanced fatty acid profile

Anotace: Edible oil blends prepared from palm olein and sunflower/soybean oils (6:4 w/w) with desired fatty acid profile as per American Heart Association (AHA) recommended SFA:MUFA:PUFA ratio of 1:1:1 were used for frying of food products to assess their frying stability against native oils. Frying was carried out with two popular snacks namely, poori and French fries with low and higher moisture content respectively. The oil retention/absorption was more in the snack with high moisture content compared to the snack with low moisture. Physico-chemical parameters like acid value, peroxide value and total polar matter were analyzed for the fried oil samples. The analysis revealed that oxidation occurred more rapidly compared to hydrolysis during deep-fat frying and that blending with palm olein attributed higher stability to oils which were rich in unsaturated fatty acids. The total polar matter of the fried oils was found to be below 25% under the present frying conditions.