PJB-2024-50
EVALUATION OF PHYSIO-CHEMICAL CHANGES IN COOKING OIL AND FRENCH FRIES BEFORE AND AFTER MULTIPLE FRYING
Ijaz Khan
Abstract
This study examines the thermal resilience and appropriateness of sunflower oil (SFO) and palm oil (PO) for repetitive deep-frying sessions of potato wedges, with a specific emphasis on the 7th oil usage cycle. The aim is to evaluate how multiple heating cycles affect the physical, chemical, and fatty acid composition of these oils. Results indicate that PO demonstrates superior stability compared to SFO. Both oils maintain peroxide values below 12 meqO2/kg across the initial five frying cycles, with acceptable acid values (<0.7 mg KOH/100 g) lasting until the 4th cycle for PO and the 2nd cycle for SFO. Although saponification values initially surpass recommended levels, they stabilize thereafter. Free fatty acids (FFA) and total polar materials (TPM) exhibit notable resilience after successive frying sessions, indicating the durability of both oils. Analysis of fatty acid composition reveals PO's enhanced stability, marked by an increase in total saturated fatty acids and a simultaneous decrease in unsaturated fatty acids. This underscores PO's superior resistance to degradation compared to the more vulnerable SFO, making it more suitable for prolonged usage. In summary, this research offers valuable insights into the physical and chemical changes occurring in these oils during extended deep-frying, highlighting PO's superior thermal stability. These findings provide a fresh perspective on the suitability of cooking oils for enduring high-temperature culinary practices, stressing the importance of PO for prolonged use in deep-frying applications
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