Studies on Chemical and Sensory Parameters of Coconut Oil and its Olein Blends with Sesame Oil and Palmolein during Wheat Flour-Based Product Frying

Blends of coconut oil—coconut oil with sesame
oil (blend 1); coconut olein with sesame oil (blend 2);
coconut olein with palmolein (blend 3) in 1:1 (v/v) ratio—
were used in this study for frying Poori, a traditional Indian
fast food prepared from wheat flour. Changes in oil quality
were determined by chemical and sensory methods. Free
fatty acid content did not change whereas peroxide value
increased. Anisidine value increased from 5.5, 0.9 and 4.2 to
34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine
value showed marginal decrease in blends 1 and 2. Diene
value showed no change in all three blends. Sesamol content
in blends 1 and 2, total tocopherols in all the three blends, and
β-carotene content in blend 3 decreased after frying. The
blends showed a significant decrease (P≤0.05) in the
characteristic coconut oil odour after frying. Blend 3 showed
comparatively better frying stability and also overall sensory
quality of poori fried in this blend was the highest.