Evaluation of vegetable oil blends properties during deep frying process and their influence on the quality of fried potatoes


  • Nairana Marcondes Cunha
  • Diego Henrique de Souza Chaves
  • Tânia Maria Leite da Silveira
  • Viviane Santos Birchal
  • Maria Aparecida Vieira Teixeira Garcia




acidity, blending, color change, viscosity, oil composition


Using different vegetable oils, it is possible to obtain blends that are less susceptible to oxidation, improving stability. In this work, the objective was evaluate alterations that occurred with two blends developed using soybean, cottonseed, and palm oils: Blend 1 in the proportions of 20:20:60 and Blend 2, 20:60:20, respectively. Batch frying study was conducted under temperature condition of 185°C for 20 hours. In the oils, the acid index, viscosity, color, composition in fatty acids and polar compounds were determined; and in the fried potato samples, moisture content and total lipids were analyzed. Results show that, in oils, there is an increase in the amount of saturated fatty acids greater for Blend 2 by 12.43% at the end of 20 hours of frying. There was an increase in viscosity during frying and there was no significant difference between the acidity of the blends. Both blends have suffered color change due to oil degradation. Oils with more saturated fatty acids, such as Blend 1, present greater stability during potato frying, however, there is a greater incorporation of oil in the finished product. Blend 1 was considered more stable, as it had the formation of 5.3% less polar compounds, as it has a higher amount of palm oil.


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How to Cite

Cunha, N. M., Chaves, D. H. de S., da Silveira, T. M. L., Birchal, V. S., & Garcia, M. A. V. T. (2024). Evaluation of vegetable oil blends properties during deep frying process and their influence on the quality of fried potatoes. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 22(2), e3264. https://doi.org/10.55905/oelv22n2-116