Chemical, physical and sensory properties of Monola oil, palm olein and their blends in deep frying trials

The frying performance of a high oleic/low linolenic canola (Monola) oil, a palm olein and two blends of the canola oil and palm olein, 70:30 (CP) and 30:70 (PC), was evaluated by chemical and physical analyses and sensory ev aluation over two 80-hour deep frying trials with potato chips. In all oils , palmitic acid (16:0), stearic acid (18:0), total saturated fatty acids, f ree fatty acid content, acid value, dielectric constant, and total polar co mpounds all increased significantly during deep frying and were significant ly correlated with frying time, while 18:2 omega 6, total polyunsaturated f atty acids, iodine value, and colour index all decreased significantly and were significantly correlated with frying time. Sensory scores for taste an d overall quality of the Monola oil were higher than for the CP blended oil and significantly higher than for the palm olein and the PC blended oil. T he Monola oil and the CP blended oil had higher oxidative stability, less f ree fatty acid and polar compound formation, and longer frying life than th e palm olein and the PC blended oil.