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.