Frying performance of a sunflower/palm oil blend in comparison with pure palm oil

• DOI: 10.1002/ejlt.200600192
• Publication Date: 2007-03-15T13:34:18Z
• Authors: Elena De Marco; Maria Savarese; Cristina Parisini; Ilaria Battimo; Salvatore Falco; Raffaele Sacchi
• Keywords: Sunflower oil

Abstract The aim of this study was to test the performance a vegetable oil blend formulated as alternative pure palm frying medium. For purpose, evolution many analytical parameters (free acidity, spectrophotometric indices, total polar components, fatty acid composition, short‐chain acids, tocopherol and tocotrienol content color, flavor evaluated by means an electronic nose) selected (sunflower/palm 65 : 35 vol/vol) has been monitored during prolonged process (8 h discontinuous without replenishment) in comparison oil. Sensory attributes fried food were also evaluated. proved keep qualitative comparable those shown process. Even if some oxidation such acids increased faster blend, it showed higher lower increment free compared Chips two oils did not show significantly different sensory profiles.