Nutritional Changes in Commercial Oil Blend DuringRepetitive Deep Fat Frying of French Fries with SensoryCharacteristic of Fried Food

In present study, the effect of repetitive deep frying cycles (6 batches) of French fries wasevaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed andSoybean) along with sensory characteristics of fried food. Each deep fat frying cycle was lastedfor 13 min and resultant oil was analyzed for nutritional quality by assessing, free fatty acids(FFA), acid value (AV), para Anisidine value (p-AV), viscosity and fatty acid composition (FAC),while sensory characteristics of French fries were determined by evaluatingappearance, color,crispness, taste and overall acceptability. Results showed that with increasing repetitive cycle’sleads to increase in FFA, AV, p-AV, and viscosity which is an indicator of frying oil deterioration.Up to 3 continuous cycles oil quality was within the permissible limits of INSO, however beyondthat oil quality was not suitable. Result of FAC showed progressive increase in SFA (19.23to28.84%) from 1stto 6thfrying cycle, while PUFA was significantly decreased during frying (39.31to31.75%). Sensory properties of French fries indicated particularly significant change (p>0.05)in color during last frying cycle as compared to other cycles (score 9.5 vs. 7.3).