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Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

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Abstract

Rice bran oil is nutritionally superior oil as compared to other common vegetable oils. In the present study, six rice bran oil blends were prepared in two ratios i.e., 80:20 and 70:30 and the effect of deep-fat frying was studied by assessing changes in iodine value and fatty acid composition. Results showed that the minimum iodine value was found in the blend of rice bran oil and palm-olein oil as 107.3 g (70:30) and 107.0 g (80:20) at fresh conditions which decreased by 1.6 and 1.3 % after second frying and by 2.7 and 4.5 % after third frying respectively. The saturated: mono-unsaturated: poly-unsaturated fatty acids in the deep fried products prepared using the blend of rice bran oil and palm-olein oil was close to the recommendations as 1:1.9:1.4 and 1:1.2:1.7 in the ratio of 80:20 and 70:30 respectively. The present study concluded that the blend of rice bran oil and palm-olein oil in both ratios was the most stable frying medium among all rice bran oil blends based on changes in iodine value and fatty acid ratio under frying conditions.

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Acknowledgments

The authors are thankful to Dr. S.S. Banga, Senior Scientist (Oilseeds), Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana for providing infrastructural facilities for fatty acid analysis.

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Authors and Affiliations

  1. Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India

    Monika Choudhary & Kiran Grover

  2. Department of Mathematics, Statistics & Physics, Punjab Agricultural University, Ludhiana, 141004, India

    Mohammed Javed

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  1. Monika Choudhary
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  2. Kiran Grover
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  3. Mohammed Javed
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Correspondence to Monika Choudhary.

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Choudhary, M., Grover, K. & Javed, M. Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 85, 211–218 (2015). https://doi.org/10.1007/s40011-014-0324-9

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