Healthy Rice Bran Oil is Suitable Media for Frying Process

The changes occurring in low acidity rice bran oil and its blend with palm olein during repeated frying cycles at 180˚C±5˚C for 4 hours a day up to five days of potato chips were determined. The parameters assessed were: acidity, color, smoke point, peroxide value, polar content, polymer content, oxidative stability by Rancimat method, tocopherol content, oryzanol content and fatty acid composition of rice bran oil, palm olein and binary oil mixtures were evaluated. Results indicated that, rice bran oil better stability than the palm olein in deep frying of potato chips. In general, this finding provides useful information to food processors and consumers who stable and healthy for frying process.

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