Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil Farhoosh R*, Esmaeilzadeh-Kenari R, Poorazrang H Ferdowsi University of Mashhad, Faculty of Agriculture, Food Science and Technology Department, P.O. Box: 91775-1163, Mashhad, Iran *E-mail: rfarhoosh@um.ac.ir Objective: A study was conducted to determine the deep-frying performance of canola oil blended with palm olein oil. Methodology: Refined, bleached, and deodorized canola oil with no added antioxidants was blended with palm olein oil (75:25), and was used for frying of potato pieces at 180 ºC. At the end of each 4 h, about 10 g of the frying oil was filtered into a screw-cap vial and then exposed to analytical determinations. Results and Conclusions: Fatty acid composition, peroxide value, acid value, iodine value, total tocopherols content, and total phenolics content of canola and palm olein oils were determined. During the frying process, total polar compounds content, acid value, and oil/oxidative stability index (OSI) of the canola oil and its blend were measured. In general, frying stability of the canola oil was significantly (P < 0.05) improved by the blending.

کلمات کلیدی