Studies on Quality of Coconut Oil Blends after Frying Potato Chips

The quality (chemical and sensory) of oil
blends prepared by blending equal proportions of coconut
oil with sesame oil (blend 1), coconut olein with sesame oil
(blend 2) and coconut olein with palmolein (blend 3) was
evaluated after deep-fat frying of potato chips. After frying,
the free fatty acid content did not change, however, the
anisidine value increased. Blend 2 had the highest anisidine
value (44.0). A marginal decrease in the iodine value and
an increase in the diene values were observed in blends 1
and 2. The b-carotene content in blend 3 and tocols in all
the three blends were found to decrease after frying. Sensory
odor profiles of oil blends after frying showed a
decrease in the characteristic coconut oil aroma. The earthy
and seedy aroma associated with sesame oil was found to
decrease on frying. The sensory profile of potato chips
showed a slight bitter taste in the samples fried in blends 1
and 2. However, the intensity of bitterness decreased and
the earthy note increased on storage. Blend 3 had the
highest overall quality.