Abstract

Prachi Srivastava^* and  R. P. Singh

DOI : http://dx.doi.org/10.13005/ojc/310348

Refined rice bran oil (RBO) was blended with PUFA rich Soybean oil (SBO), MUFA rich Mustard oil (MO) and SFA rich Palm Olein oil (POO) to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively. RBO and its blends were subjected to deep fat frying of potato chips at 180±1⁰C for 24h. Oil samples were withdrawn after every four hours of frying and evaluated for peroxide value (PV), p-Anisidine value (p-AV), Total polar component (TPC) and oil stability index (OSI) for the RBO and its blends. In general, frying stability of RBO was improved by the blending, the Omega-6/Omega-3 ratio of the blend of RPM and RSM was in the recommended range (1:5-10), and in both cases it was observed to be 1:6. The OSI of RBO deteriorates 66% and it improved by blending with POO and it decline only 53% and 54% for the blend RP and RPM respectively. It was concluded that the blend having more than two oils (RBO+PO+MO) was better in oxidative stability, nutritional value and also contain sufficient amount of Omega-3 fatty acid than that of the RBO and its other blends.

Blending; frying stability; mustard oil; palm olein oil; rice bran oil; soybean oil

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