摘要：The changes occurring in groundnut (GO), sunflower (SO) and palm olein (PO) oil and their blends containing GO:PO: SO at ratios 40:30:30, 50:30:20 and 60:30:10 for blend 1, 2 and 3, respectively, during storage (6 months, roomtemperature) and repeated frying (200 °C for 30 s) of biscuits were monitored. The parameters assessed were: free fattyacid (FFA) and peroxide value (PV). Also the chemical composition, total energy, in vitro protein digestibility, PV andFFA of the biscuits prepared with the blended oils were also determined. The FFA of PO were lower than that of GOand SO during storage and frying period. However, blending of oils further decreased the FFA with blend 3 oil havingthe lowest value during storage and frying with biscuits. The PV of SO was lower than that of the oils tested duringstorage. However, at the end of the frying period, blended oils had lowest PV with blend 2 having the lowest value. Nosignificant differences were observed in the chemical composition, total energy and in-vitro protein digestibility of thebiscuits prepared with the blends but with the storage period the values decreased. Similar observation occurred in thePV and FFA of biscuits but the values increased with increase in storage period. Biscuits prepared with blend 2 hadlowest PV and FFA during storage. Oxidative stability of oils during repeated frying and storage can be improved byblending groundnut, palm olein and sunflower oils at a ratio of 60:30:10.
关键词：oil blends; biscuits; deep fat frying; storage; free-fatty acids; peroxide value; chemical composition
