Evaluation of Heat Stability and Performance of Palm Olein and Colza Oils Blends in Frying of Potato Chips

Frying is a popular way for food cooking. Selection of a suitable oil is an important factor that affects the quality of the fried foods. This research was conducted in order to optimize the blend of palm olein and colza oils as frying oil. Firstly, various compositions of these oils were prepared and their heat resistance was evaluated at 120°C using rancimat method. The oil blends were used for the frying of potato in order to evaluate their frying performance. Frying was done for 5 successive days at 180°C and changes in total polar compounds (TPC), acidity and peroxide values of oils were determined. The results showed that TPC, acidity and peroxide value increased during frying. The increase of colza in the composition of oil blend increased the peroxide value. From the results of this study, a blend of palm olein and colza oils with a ratio of 9:1 was chosen as the best formulation. This formula had the highest induction time (18.72h) in rancimat method and its TPC (17.72%) was the lowest after frying.