Thermal Effect on the Physico-chemical Properties of Blends of Palm Olein with other Vegetable Oils

Abstract

Palm olein was blended with other edible oils for the enhancement of oxidative stability of other high unsaturated oils. The effect of deep frying of fish on the physico-chemical properties of three different binary blends with four vegetable oils was evaluated. The physico-chemical parameters like, melting and crystallization, free fatty acids (FFA), peroxide value (PV), and iodine value (IV), fatty acids profile were analyzed. Blends, before and after frying, were characterized using FTIR. Palm olein was found to be more stable against rancidity than other oils. Stability against oxidation and melting point depression palm olein: canola oil blend (PO: CO) was found better than others. Palm olein: sunflower oil (PO: SF) blends shows higher unsaturation after frying while palm olein: soybean blends (PO: SO) was found to have higher free fatty acids. This study will help to understand the changes in the quality parameters of vegetable oil blends and to provide better processed food for the consumers