ORIGINAL ARTICLES Deep-fat-fried Edible Oil Blend Containing Omega 3, 6 , 9 and Natural Antioxidant Extracted from Elaeocarpus hydrophilus Kurz. Leaf
Journal of Applied Sciences Research
The research aimed to develop edible oil blend from canola and palm olein oils for deep-fat frying at 180 o C. Elaeocarpus hydrophilus Kurz.leaf extracts in varying concentration were used to improve frying stability, representing 0, 200, 400, 600 and 800 ppm. The physical and chemical properties including viscosity, color (L*, a*, b*), total polar materials, free fatty acid (FFA), peroxide value (PV) and p-anisidine value (AV) were determined. In the first part of the study, the most suitable
... the most suitable ratio of mixed vegetable oil for deep-fat frying was selected based on physical and chemical properties. The oil blend (canola: palm olein) at the ratio of 25:75 (v/v) showed the highest frying stability which had the ratio of omega 6: omega 3 approximately 5.64:1. After that, the leaf extracts with different concentration were added to the selected edible oil blend. The result showed that the oil blend with the leaf extract at 800 ppm demonstrated the highest deep-fat frying stability. The measured values of total polar materials and AV in the fried oil were significantly different (p≤0.05) and showed the least change at the end of frying process.