Effect of Palm Oil Blending on the Thermal and Oxidative Stability of Soybean Oil

대두유의 열산화 안정성에 미치는 팜유 배합의 영향

  • Han, Yoon-Sook (Department of Food and Nutrition, Ewha Woman's University) ;
  • Yoon, Jae-Young (Department of Food and Nutrition, Ewha Woman's University) ;
  • Lee, Su-Rae (Department of Food and Nutrition, Ewha Woman's University)
  • 한윤숙 (이화여자대학교 식품영양학과) ;
  • 윤재영 (이화여자대학교 식품영양학과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1991.08.01

Abstract

In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.

Keywords

soybean oil;thermal-oxidative stability;palm oil blending