Chemical, physical and sensory properties of Monola oil, palm olein and their blends in deep frying trials

Abstract

The frying performance of a high oleic/low linolenic canola (Monola) oil, a palm olein and two blends of the canola oil and palm olein, 70:30 (CP) and 30:70 (PC), was evaluated by chemical and physical analyses and sensory evaluation over two 80-hour deep frying trials with potato chips. In all oils, palmitic acid (16:0), stearic acid (18:0), total saturated fatty acids, free fatty acid content, acid value, dielectric constant, and total polar compounds all increased significantly during deep frying and were significantly correlated with frying time, while 18:2ω6, total polyunsaturated fatty acids, iodine value, and colour index all decreased significantly and were significantly correlated w..