Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil

During frying of food in oil, the high oil temperature allows water evaporation to occur inside due rapid heat transfer, and evaporated is replaced by oil. Moisture loss absorption play an important role deep-frying process, providing a unique palatability sensory characteristics products. Rapeseed often used as for frying. Extra virgin olive (EVOO) also commonly kitchens. This study aimed compare moisture French fries deep-fried various combinations these oils. Foods EVOO exhibited higher than those rapeseed Blending with enhanced reduced amount acrolein formed during deep-frying. These results suggest that gives greater foods shows less deterioration