STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO-CHIPS

Dehydrated potato chips were fried in pure coconut and groundnut oils and their blends in order to study the pattern of uptake of oil consti tuents during frying. investigations on the analysis of the oil and fa tty acid composition in the fried product and the oil remaining in the frying pan suggested a preferential uptake of saturated lipid constit uents by the potato chips, while the oil remaining in the frying pan w as rich in unsaturated constituents. This effect was accentuated in bl ended oils, although it was also observed in pure oils.