Abstract
Noble blended oils (canola: palm oil = 3:7, 4:6, 5:5, 6:4 and 7:3) were prepared and their frying qualities were evaluated. Frying qualities such as fatty acid composition, acid value, peroxide value, viscosity, smoke point, color, antioxidant activity, and sensory evaluation were measured to elucidate the optimum blend ratio of canola and palm oil. The ratio of unsaturated to saturated fatty acid of the blended oils was higher than that of palm oil after frying 50 times. The blended oil (3:7, Ca: Pa) had a relatively high oxidative stability and its peroxide values were 44.2–70.7 meq/kg after frying. The 3:7 (Ca: Pa) blended oil had excellent flavor, taste, and texture compared to those of the other frying oils as a result of a sensory evaluation of raw and fried potatoes. The results suggest that the 3:7 (Ca: Pa) blended oil is a good alternative oil for frying potatoes.
