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Studies on Quality of Coconut Oil Blends after Frying Potato Chips

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Khatoon, Sakina (2008) Studies on Quality of Coconut Oil Blends after Frying Potato Chips. Journal of the American Oil Chemists Society, 85. pp. 1165-1172.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Deep-fat frying � Coconut olein � Palmolein � b-Carotene � Tocols � Sesamol � Odor profile
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut
Divisions: Sensory Science
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 07:28
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9017

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