Study on oxidative stability of deep fat fried food in Canola oil blended with medium chain triglyceride.

Abstract

In the present study potatoslices are deep fried in Canola oil blended with medium chain triglycerides. The oxidative stability of deep-fried Potato slices is evaluated during their storage in dark. The potato slices were deep fried for 5 min in hot oil blend of Canola Oil and MCT at the ratio of 90:10, 70:30, 50:50 and 40:60. The fried potato Slices were stored in a glass container at room temperature in a dark place. The deep-fried potato slices were stored for 20 days in dark. The oxidative stability was evaluated by estimation of peroxide value and formation of free fatty acid. The study revealed that the peroxide value was less for following two blends i.e., 50:50 and 40:60 of Canola oil and MCT and the peroxide value showed increased value for 90:10 and 70:30 blend of Canola oil: MCT. The left-over oil after frying was also evaluated for its quality by checking percentage of free fatty acids formed in it. The quality of oil containing less MCT degraded quickly as compared to blend containing high MCT.