Comparison of the stability of palm olein and a palm olein/canola oil blend during deep‐fat frying of chicken nuggets and French fries |
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Authors: | Blanca Estela Enríquez‐Fernández Liliana Álvarez de la Cadena y Yañez María Elena Sosa‐Morales |
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Affiliation: | 1. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Santa Catarina Mártir, Cholula, Puebla 72820 Mexico;2. AarhusKarlshamn México, Héroes de Nocupétaro 1022, Col. Industrial, Morelia, Michoacán 58130 Mexico |
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Abstract: | Stability of palm olein (PO) and a blend 50% palm olein/50% canola oil (POC) during deep‐fat frying at 180 °C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study resulted in total polar compounds of 12–13.5% for PO and 11.5–14.5% for POC and viscosity of 65–123.3 cP for PO and 63–72.8 cP for POC. Lower peroxide values (5.33–6.32) were obtained for the blend (PO had 5.21–8.55). Food type affected colour parameters and p‐anisidine value of the oils. For CN, the lowest fat content and higher hardness were obtained when they were fried in PO. CN caused a faster deterioration in the oils, in comparison with FF, especially in POC. Gas chromatography allowed to observe differences in fatty acids composition for both used oils. |
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Keywords: | Canola oil chicken nuggets french fries frying oil blends oil stability palm olein |
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