Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends

Rice bran oil, non conventional oil was blended with six traditional oils in the ratio of 70:30 and 80:20 for the enhancement of its market acceptability and awareness in consumers regarding its use in cooking. Effect of deep-fat frying on these blends was studied by assessing the changes in percent fat absorption and physicochemical properties during repeated frying process (three times). The physicochemical properties like smoke point, frying temperature, viscosity, peroxide value, iodine value, acid value, free fatty acids and saponification value of six rice bran oil blends were evaluated. By comparing all the RBO blends in terms of repeated frying process and changes in physical and chemical parameters, RBO+PO in both ratios was found to be the most stable frying medium up to third frying. So, this study will help the oil producing industry to find the most economically viable oil blends with desirable physicochemical properties for cooking purposes. KeywordsAcid value , Iodine value, Peroxide value, Saponification value, Smoke point