2023
DOI: 10.1002/aocs.12773
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Frying characteristics of high‐oleic rapeseed blended oil: A comparative study

Yubo Han,
Pan Gao,
Yong Yang
et al.

Abstract: The objective of this study was to identify the most suitable high‐oleic rapeseed blended oil for frying. Six high‐oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n‐3 fatty acid/n‐6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high‐oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasona… Show more

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