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

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