Quality changes of refined-bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180+/-5C f or 5 h per day for 5 consecutive days. The indices used for assessment of c hanges in quality of the oils were fatty acid composition (FAC), peroxide v alue (PV), anisidine value (AnV), %free fatty acid (FFA), iodine value (IV) , % polar component, polymer content, color, viscosity, smoke point and foa ming tendency. The results showed that RBDPO was superior to SBO in frying performance in fer ms of resistance to oxidation, changes in IV,AnV, foamin g tendency, % polar component and polymer content. However, SBO performed b etter than RBDPO with respect to color, viscosity, FAA content and smoke po int. Sensory evaluation showed that potato chips fried in both RBDPO and SB O were equally acceptable by the panelists.