Stable Trans Free Vegetable Oil Blend for Deep Fat Frying.

Investigation was carried out to develop a stable
trans-free vegetable oil blend for deep fat frying at
household level. For this purpose common vegetable
oils such as Groundnut Oil (GNO) and Coconut Oil
(CNO) were used and blends were prepared. For
comparison, vanaspati (hydrogenated fat) which has
significant amount of trans fatty acids was also used.
Poori (Indian traditional food) was fried with the blends
and parent oils and the changes in characteristics
were studied. As expected, blending altered fatty acid
composition, color, Iodine Value (IV). The tocopherol
content of the blends decreased with increase in
CNO content of the starting oil blends. During frying,
moisture content decreased and fat uptake increased
significantly (P < 0.05) compared to GNO and CNO.
Color and PV increased significantly, while tocopherol
contents of leftover oils after frying poori decreased
significantly (P < 0.05) with increase in CNO content
in blends. Free fatty acid contents (FFA), IV and fatty
acid composition changed slightly. Blends containing
CNO (50%) had low PV and desirable low color,
stable level of PUFA, which was found to be better,
suited for frying than 100% GNO.