Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions
Article first published online: 27 NOV 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 2, Issue 1, pages 28–38, January 2014
How to Cite
Food Science & Nutrition 2014; 2(1): 28–38
- Issue published online: 13 JAN 2014
- Article first published online: 27 NOV 2013
- Manuscript Accepted: 16 OCT 2013
- Manuscript Revised: 10 OCT 2013
- Manuscript Received: 18 AUG 2013
- Binary blends;
- continuous frying conditions;
- potato chips;
- qualitative parameters;
Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends.