STUDY OF SOYBEAN AND OF RICE BRAN OIL BEHAVIOUR REUSED IN POTATO DESCONTINUOS FRYING PROCESS

Abstract

This study had as objective evaluate quality parameters of rice bran and soybean
oils after successive fries. Twelve lots of 200 g of potato cut type toothpick were
taken to the frying into two different oil types, rice bran and soybean. The applied
analytical methods for evaluation of the alteration in the oils included free fatty acid
and peroxide index determinations, before and after the frying process. After
predeterminated frying periods, the sensory evaluation of the oil samples were
performed for color and odor attributes, and sensory evaluation of the fried potatoes
for color, odor and flavor attributes. The rice bran oil presented higher stability, and
it affected less the potato characteristics during the successive frying processes.
The soybean oil presented significant color and odor sensory alterations, starting
from the fourth frying period, and the rice bran oil starting from the eighth period. The
potatoes presented sensory alterations of color, odor and flavor, in soybean oils
used by the eighth frying period, while they just presented alterations in rice bran oils
used above the twelfth time.