Evaluation of Quality and Sensory Attributes of Potato Chips Fried in Different Oils and Their Blends, and Chemical Changes Occurred in Oils During Different Frying Counts

Abstract

Physicochemical changes include peroxide value (POV), free fatty acids (FFA), and canola and sunflower moisture contents. Palm oils, a blend of three oils, oil, moisture, and salt retention, and potato chips fried in these oils during three frying counts were investigated in the current study. Results revealed that increasing the frying counts resulted in increased POV, FFA, and moisture percentage of oils, with lower values in blend oils, followed by palm olein oil. FFA and POV after the third round of frying were found to be 0.09±0.01 and 0.66±0.01%, 0.12±0.01 and 2.6±0.11%, 0.13±0.01, and 1.9±0.11%, and 0.05±0.00 and 0.59±0.01%, for palm olein, sunflower, canola and blend oils, respectively, and these were significantly higher than calculated after first frying. Analysis of chips after the first, second, and third frying showed an increment in moisture, oil, and salt retained in chips, while blend oils caused non-significant effects. The oil percentage of chips fried in palm olein, canola, sunflower, and blend oils, after third frying, was 31.47±0.38, 31.99±0.03, 31.99±0.03 and 29.48±0.30%, respectively, while moisture percentages were 1.49±0.01, 1.83±0.01, 1.83±0.01 and 1.76±0.01%, respectively, and these values were higher than of first frying. Higher sensory scores regarding overall acceptability were obtained by chips fried in sunflower oil and lower by blended oils.