Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

Abstract

Summary The changes occurring in the levels of nutritionally relevant oil components were assessed during repeated frying of potato chips in a blend of palm olein and canola oil (1:1 w/w). The blend suffered minimal reductions in omega‐3 and omega‐6 polyunsaturated fatty acids. There was no significant difference between the fatty acid composition of the oil extracted from the product and that of the frying medium, in all three cases. The blend also contained a significant amount of tocols which add a nutritional value to the oil. The concentration of the tocols was satisfactorily retained over the period of oil usage, in contrast to the significant loses observed in the case of the individual oils. The blend also performed well when assessed by changes in total polar compounds, free fatty acids, p‐anisidine value. When fried in used oil, the product oil content increased progressively with oil usage time. This study shows that blended frying oils can combine good stability and nutritional quality.

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend

“…Similar results obtained other authors analysing fatty acid profile of different oils used for frying (Ali et al 2013;Casal et al 2010). Al-Khusaibi et al (2012) in experiment with rapeseed oil and its blend with palm oil used for 28 h deep-frying observed in rapeseed oil a * All values are averages of the triplicate analysis (n=6) **SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids ***Values followed by different letters in raws for the same type of oil are statistically different at the 95 % confidence level Fig. 1 Changes of (a) anisidine value (AnV), (b) acid value (AV), (c) refractive index (RI) of oils during 8 h pan-frying of frozen prefried French fries decrease in the percentage of polyunsaturated fatty acids from 27.4 to 21.7 %, while in the blend from 19.0 to 17.5 %.…”

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

“…This consequently resulted in increasing contact between the chop and oil and excessive oil pickup by the chop. In addition, the increase in viscosity of oil with extended frying time was associated with the greater oil absorption by the chop (Dana & Saguy, 2006;Al-Khusaibi et al, 2012). The oil with higher viscosity caused a slow oil release from the chop into the oil surrounding and a greater oil retention on the surface of chop (Mellema, 2003).…”

“…These reactions give rise to deterioration of oil composition (Brühl, 2014), and subsequent generation of a wide variety of volatile and nonvolatile compounds (Choe & Min, 2007), which ultimately alter the sensorial, nutritional and functional properties of the oil (Zhang et al, 2012;Aladedunye & Przybylski, 2013;Crosa et al, 2014). Since food absorbs a remarkable amount of oil during frying, making oil an ingredient of the final product (Al-Khusaibi et al, 2012), oil degradation has adverse effects not only on properties of fried foods, such as sensory attributes, nutrition and shelf-life (Dobarganes et al, 2000;Pawar et al, 2013;Aladedunye, 2015), but also on food safety, thereby affecting human health (Stier, 2013;Urbančič et al, 2014;Wang et al, 2015).…”

Oil Uptake by Potato Chips or French Fries: A Review

“…The blend of canola oil and palm olein oil were examined for compositional changes during frying of potato chips and it was observed that the blend maintained the stability of tocopherols, tocotrienols, and polyunsaturated fatty acids during repeated frying. It also performed well against hydrolysis, oxidation, and polymerization products . The commercial frying oils (sunflower oil, virgin olive oil, vegetable shortening oil, cottonseed oil, and palm oil) results in the absorption of β‐ sitosterol and total phytosterols at the range of 0.4–27% (of initial level in oil) in pre‐fried potatoes during eight successive frying sessions depending upon the type of oil used and its constituents .…”