Document Type : Original Research
Authors
1
Fac. of Agric., Dept. of Food Sci. and Techno, New Valley University, Egypt
2
Food Sci. and Tech. Dept., Faculty of Agric., assuit Univ., Egypt.
3
Food Science Dept., Fac., Agric., Sohag Univers., Sohag City, Egypt.
Abstract
The selection of oil is influenced not just by the quality of the final product but also by its cost. Blending, a straightforward way to make changes, has become an ideal technique to adjust the fatty acid content and enhance the stability of frying oil. Blended oils are made by mixing oils from two or more types of plants. You can create blends that are more resistant to oxidation and more stable. With these points in mind, this study focused on evaluating how soybean oil, sunflower oil, and mixed oils (in ratios of 75:25, 50:50, and 25:75) perform when frying French fries over five days at 180°C.
The findings on the physical and chemical properties of the frying oils, such as thickness, color-redness, peroxide level, p-anisidine level, total vitamin E, total oxidation (TOTOX level), and fatty acid makeup, show that sunflower oil breaks down the least, while soybean oil breaks down the most. Furthermore, the findings show that increasing sunflower oil levels, due to its high content of vitamin E and healthy fats, improves resistance to oxidation. Therefore, this study clearly shows that swapping some soybean oil for sunflower oil can greatly boost frying stability for deep frying French fries. These results are valuable for cooking at home, in restaurants, or in fast-food places, offering new frying oils that stay stable. This approach helps in making safe fried food for consumers.
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