Quality attributes of absorbed oils by potato fingers as affected by prolonged
heating and deep frying in 3 different oils (i.e . soybean oil, sunflower oil and
cottonseed oil) in addition to 13 of their blends at different ratios were investigated in
the present study. The batches of potato fingers (Diamond var) were deep fried at
zero time and at 2 hr intervals for total time of 24 hr. the temperature was maintained
at 100⁰e between batches then elevated to 180⁰e for deep frying. The effect of
heating time on sensory evaluation of fried potato fingers was mur.h pmnnunr.prj th;:l"
the type of oil and/ or oil blend. Free fatty acres ("!oJ. peroxide value. p'on,SIUII1t:
value , totox value . dienes and trienes , and polar compounds were significantly
increased, while iodine value decreased markedly as affected by prolonged heating
and deep frying of potato fingers. It was obvious that ,as the heating was proceeded
as the extent of changes was more pronounced . Data showed highly significant
correlation between all quality attributes understudy .In the light of data and despite
diversity of change rates depending on the type of oil and! or oil blend. it can be stated
that except oil blends containing sunflower oil: soybean oil or cottonseed oil (1 1
w/w). the other oil samples and oil blends can be discarded after heating for 16 and
22 hrs, respectively. Notwithstanding, the former two oil blends can be successfully
reused up to 24 hr of heating. Generally, oil blends seemed to be more efficient as
frying oil rather than their pure oils. The linear regression equations were also
discussed to predict the deterioration of oil blends.