UTILIZATION OF JOJOBA OIL FOR DEEP-FAT FRYING OF FOODS

Jojoba oil is a mixture of long chain esters comprising C-18, C-20, C- 22 and C-24 monounsaturated acids and alcohols, brit in particular two ester molecules containing 40 and 42 carbon atoms which make lip to 8 0% of the oil. Five quality parameters of Jojoba oil were compared wit h cotton oil in time-temperature conditions simulating abusive industr ial deep-fat frying. In four out of five quality criteria, namely, col our index, oxidation index, peroxide value and viscosity, Jojoba oil w as found to be superior to cotton oil, while free fatty acids showed c omparable low values, within the range expected, in industrial frying operations Oil uptake of a deep-fried restructured potato product was significantly higher in Jojoba oil as compared to cotton oil. The enha nced stability during deep-fat frying of Jojoba oil could play a part in improving the shelf-life of fried foods.