Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying

Four health oil frying blends, constituting 60%
sunflower (FOB-I), groundnut (FOB-II), mustard (FOBIN)
and palmolein (FOB-IV) as base oils and ricebran,
sesame oils, 20% each, have been mixed
homogenized and stabilized for this study. A medium
moisture product like potato bajji have been deep
fried in these blends at 180-190°C where frying time
have increased stepwise totally to 60, 120 and 180
minutes, 60 minutes per cycle, with the gap of seven
days each. Three sets of samples i.e. frying oil blend
(control), left over oil after frying and oil absorbed by
the products were used to determine primary and
secondary oxidation products, generated due to
thermal and autoxidation, and fatty acid composition
to assess the extent of damage caused to PUFA.
Glyceride composition, two dimensional ascending
thin layer chromatography and smoke points have
also been determined for all these samples. Data
reveals that FOB-I was least stable (PV, 0.9 to 29.0;
FFA 0.32 to 0.81) and FOB-IV was most stable (PV,
0.9 to 12.1; FFA 0.32 to 0.37) against heat
deterioration during frying. It has further been
supported by gas-liquid chromatography column
chromatography and thin-layer chromatography.