Effect of Frying Cycles on Stabilization, Physical and Chemical Quality of Linseed Oil Blends with White Sesame Oil during Deep Fat Frying of Potato Chips
Karnika Prakash, Satya Narayan Naik and Rajender Prasad
Center for Rural Development and Technology, Indian Institute of Technology- Delhi, Delhi- 110016, India 

The aim of this study is to enhance the stability, physical and chemical quality of linseed oil (LO) by blending it with white sesame oil (WSO) in different combinations (WSO: LO- 80:20,60:40,50:50,40:60,20:80) and furthermore the best blend will be used for preparation of potato chips by deep- fat frying. The various blends were analyzed through Rancimat at 110⁰C, 120⁰C and 130⁰C respectively. Taking into account different temperature ranges and costing WSO: LO (50:50) was selected as the preeminent ratio for frying of potato chips. The frying was carried at 180⁰C for 30 mins consecutively for 5 days. Changes in the quality characteristics of fried pure oils, blended oils and their respective potato chips were recorded. The analytical parameters were documented in order to investigate oil deterioration during continuous deep fat frying includes free fatty acid (oleic acid), peroxide value, fatty acid profile,  Fourier transform infrared spectroscopy (FTIR), conjugated diene value (CDV), color, P- Anisidine (p- AV), totox value (TV). Results indicated that LO when blended with WSO (50:50) shows better stability and deterioration was controlled in comparison to the pure linseed oil. The FFA content, peroxide value, CDV, p-AV and TV values reduces by 21%, 22%, 30%, 32% and 36% respectively. No chances in the functional groups of FTIR and fatty acid profile respectively were recorded. Sensory evaluation along with lipid extracts and moisture content of the fried potato chips are different days were also analyzed and there results were comparable to their corresponding frying oils.