Studies on Thermal Stability of Palm -Sesame oil blends during Deep Fat Frying

Abstract

The effect of blending Palm oil (PO) with Sesame oil (SeO) in different ratios has been investigated to get blends with low cost and better nutritional advantage relative to SeO.The blend of PO with SeO is also prepared with Saturated Acid: Monounsaturated Acid: Polyunsaturated oil (S: M: P) in the ratios of 1:1:1 in view of its nutritional significance. Studies were conducted on individual and blended oils to determine thermal stability at 180°C in oven for 12 hours and during Deep Fat Frying (DFF) of dry potato chips at 180°C for 9 hours. The individual and blended oils were analyzed for physico-chemical properties and fatty acid composition and were then used to determine the thermal stability and DFF studies. The changes in fatty acid composition and physico-chemical characteristics of individual and blended oils at the end 12 hours for thermal stability and at the end of 9 hours for DFF studies have been reported.