Studies on Quality of Coconut Oil Blends after Frying Potato Chips |
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| Authors: | Mohammad Imtiyaj Khan M R Asha K K Bhat Sakina Khatoon |
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| Affiliation: | (1) Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore, 570020, India;(2) Department of Sensory Science, Central Food Technological Research Institute, Mysore, 570020, India |
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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 β-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. |
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| Keywords: | Deep-fat frying Coconut olein Palmolein β -Carotene Tocols Sesamol Odor profile |
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