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| Quality of frying blend oil based on rice bran oil |
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| KeyWord:rice bran oil frying blend oil quality frying stability nutrient |
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| Abstract: |
| The frying blend oil based on rice bran oil was prepared with rice bran oil, palm oil(24 ℃) and cottonseed oil as materials, and its quality was researched. The blend oil was developed by determining fatty acid composition and oxidation stability. The experiments of continuous frying of potato chips with rice bran oil and blend oil were conducted to compare the changes of physicochemical indexes(acid value, peroxide value, iodine value, polar components content) and nutrients (fatty acid composition, vitamin E content, phytosterols content, oryzanol content), and the frying performance of the blend oil was comprehensively evaluated. The results showed that the content of polyunsaturated fatty acids in blend oil with rice bran oil content below 70% didnt exceed 30%. The blend oil with 60% rice bran oil content (formula 2) had the longest oxidation induction time, followed by blend oil with 50% rice bran oil content (formula 1). The acid value of rice bran oil, formula 1 and formula 2 after frying for 30 h increased 1.01, 1.21, 1.19 mgKOH/g, respectively. Compared with formula 1, the initial peroxide value (1.78 g/100 g) and the peak value (7.48 g/100 g) of formula 2 was smaller. After frying for 30 h, the iodine value of rice bran oil reduced from 101.66 gI/100 g to 9057 gI/100 g with a decrease of 1091%, the iodine value of formula 1 reduced from 80.23 gI/100 g to 76.34 gI/100 g with a decrease of 485%, and the iodine value of formula 2 reduced from 84.56 gI/100 g to 79.47 gI/100 g with a decrease rate of 6.02%. The exceeding standard time of the polar components content of rice bran blend oil was extended. The growth rate of saturated fatty acids in rice bran blend oil was lower than that of rice bran oil, but the decrease rate of polyunsaturated fatty acids was slightly higher than that of rice bran oil. The vitamin E loss rate of rice bran blend oil was higher than that of rice bran oil. In summary, the frying stability of rice bran blend oil was better, and the nutritional properties of rice bran oil were retained to a certain extent, and the frying performance of formula 2 was more superior. |
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