Effect of frying on physicochemical properties of sesame and soybean oil blend

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Published Sep 15, 2021
DOI: https://doi.org/10.31018/jans.v13i3.2744

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Meenakshi Garg
Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
Surabhi Wason
Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
Prem Lata Meena
Department of Polymer Sciences, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
Rajni Chopra
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat (Haryana), India
Susmita Dey Sadhu
Department of Polymer Sciences, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
Akriti Dhyani
Department of Foods and Nutrition, Institute of Home Economics, University of Delhi, New Delhi, India

Abstract

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

Article Details

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Keywords

Blending, Density, Free fatty acid, Oil blends, Sesame seed oil, Soybean oil

References
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Issue
Vol 13 No 3 (2021)
Section
Research Articles
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How to Cite

Effect of frying on physicochemical properties of sesame and soybean oil blend. (2021). Journal of Applied and Natural Science, 13(3), 820-829. https://doi.org/10.31018/jans.v13i3.2744