A Review on the Frying Stability of Vegetable Oil Blends

Deep fat frying is widely used in food industries because of its low cost, demand and nutritional value. For the production of oil, the demand of seed crop is growing rapidly. During deep frying some of the most important quality control parameters include the iodine value, peroxide value, moisture content, specific gravity and acid of blends have been monitored. The purpose of this review is to understand the changes caused in food as toxic compounds are developed in the oxidized oil by the deep fat frying process. During this process the temperature rises ranging from 170°C to 200°C. Susmita Bajpai | Rita Awasthi "A Review on the Frying Stability of Vegetable Oil Blends" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-4, August 2023, URL: https://www.ijtsrd.com/papers/ijtsrd59806.pdf Paper Url:https://www.ijtsrd.com/chemistry/food-science/59806/a-review-on-the-frying-stability-of-vegetable-oil-blends/susmita-bajpai