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The physical and chemical properties of
oil can be changed during deep frying. To investigate
those changes three major oils namely Coconut, Palm(
olein) and Sunflower oils were taken and subjected to
deep fat frying of meat and potatoes at 185°C. Three
frying cycles have been undertaken for each oil. After
frying, oil has been taken and analyzed for free fatty
acid level, Iodine number and composition of fatty acid
profiles. Results revealed that major constituent of
coconut, palm and sunflower oils was lauric, palmitic
and linoleic acids respectively. The FFA values of
coconut, palm and sunflower oils were changed from
0.091 to 0.221, 0.086 to 0.171, and 0.060 to 0.121
respectively when meat was fried. And it was changed
from 0.091 to 0.234, 0.086 to 0.177, and 0.060 to 0.101
for the same oil when potato was fried. Iodine value of
coconut oil has been increased from 8.211 to 12.537
and 8.211 to 8.494 when meat and potato were fried! For
palm oil, it has been increased from 54.207 to 70.234
and 54.207 to ?5.930 when same commodities were
fried. For sunflower oil, it has been increased from
106.486 to 122.465 and 106.486 to 121.854 for frying of
same products, meat and potato.
Peroxide value of palm oil has been increased from
3.466 to 6.172 and 3.466 to 6.790 when meat and potato
were fried. For sunflower oil, it has been increased
from 7.556 to 13.172 and 7.556 to 12.582 when same
commodities meat and potato were fried. Peroxide
values of coconut oil have been increased from 0.589 to
2.435 and 0.589 to 2.412 when meat and potato were
fried respectively.
When results are compared against ISO
requirements, Sunflower oil showed much stability than
coconut and palm oils throughout the frying process.
The formation of free fatty acid was low in sunflower oil.
And also the degrees of un saturation was within the
limits. Therefore, the study revealed that sunflower oil
is more stable and more suitable for repeated deepfrying process.
