Effect of heating and Re-heating on physico-chemical properties of rice bran oil and soybean oil
- Tahera Siddiqua
- Ielias Uddin
- Md Rakibul Hasan
- Rokeya Begum
DOIAbstract
This study investigates the thermal stability and suitability of rice bran oil (RBO) and soybean oil (SBO) during deep-oil frying of French fries, with a specific focus on the 6th time oil usage. The purpose is to determine the impact of repeated heating cycles on the physical, chemical, and fatty acid composition of these oils. Results reveal that RBO is more stable than SBO. Both oils maintain peroxide values below 10 meqO2/kg in the initial four heating cycles, with acceptable acid values (<0.6 mg KOH/100 g) up to the 5th cycle for RBO and the 3rd cycle for SBO. Saponification values exceed recommended levels initially but stabilize subsequently. Free fatty acids (FFA) and total polar materials (TPM) exhibit remarkable stability after re...
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