|KAUR, AMARBIR - Guru Nanak Dev University|
|SINGH, BALWINDER - Khalsa College|
|KAUR, AMRITPAL - Guru Nanak Dev University|
|SINGH, NARPINDER - Guru Nanak Dev University|
Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/22/2021
Publication Date: 9/29/2021
Citation: Kaur, A., Singh, B., Kaur, A., Yadav, M.P., Singh, N. 2021. Impact of intermittent frying on chemical properties, fatty acid composition and oxidative stability of 10 different vegetable oil blends. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16015.
Interpretive Summary: Deep fat frying is used worldwide for the preparation of different foodstuffs. It involves cooking food at high temperature in a heated oil. The frying process at high temperature in the presence of moisture and oxygen leads to chemicals reactions producing free radicals, toxic and anti-nutritional compounds. The need to improve the chemical properties, oxidative stability, thermal stability and desired nutritional values of vegetable oil during the deep frying, prompted us to formulate vegetable oil blends (VOBs) by mixing them together in a different ratio. in this study we used ten VOBs (VOB-1 to VOB-10) using five vegetable oils (canola, soybean, cottonseed, sunflower and rice bran oil) for deep frying chickpeas splits and compared the effect on their oxidative stability index, chemical properties, viscosity, oil uptake, fatty acids composition etc. Our comparative studies of ten VOBs confirmed that VOB-3 (canola 80% + soybean 20%) and VOB-7 (canola 60% + rice bran 20% + soybean 20%) exhibited the minimum changes in their quality and stability characteristics during intermittent deep-frying operations. Thus these two VOBs are suitable for intermittent frying of chickpea splits. This study can be of great value to the US and Indian oilseeds growers and food processing industries.
Technical Abstract: Impact on chemical properties, viscosity, oxidative stability and fatty acid composition (FAC) of ten vegetable oil blends (VOBs) following intermittent frying of chickpea splits were studied. The peroxide value (PV), p-anisidine value (p-AV), acid value (AV) and viscosity of VOBs increased while oxidative stability index (OSI) decreased by increasing frying cycles (FCs). VOB-3 and VOB-7 exhibited a minimum change in PV, AV, p-AV, viscosity and OSI with an increment in FCs compared to other VOBs. Oil uptake (OU) increased by increasing FCs, with the lowest change observed in VOB-3 (6.0-13.7%). VOB-7, VOB-8 and VOB-6 exhibited lower changes in linoleic/linolenic ratio, saturated fatty acids (SFAs) and unsaturated fatty acids (UFAs) contents, respectively with an increment in FCs. Atherogenic and thrombogenic index of all VOBs varied slightly after the fifth and tenth FC. VOB-5 and VOB-9 exhibited higher variation in FAC and FTIR peaks with an increment in FCs. Based on the results, VOB-3 and VOB-7 are suitable for intermittent frying of chickpea splits.