Storage and frying behavior of sunflower oil blended with peanut oil

The present study was designed to improve stability of sunflower oil by blending with peanut oil in storage as well as in frying. Mostly, the peanut oil is used for the deep frying of the French fry but it has high cost as compared other oils present in market. Therefore, cost reduction and enhanced oil stability during storage and frying, different blends were formulated (70:30, 80:20 and 90:10) of sunflower oil with peanut oil, respectively. Storage oil was varied from 0.53 to 1.70% of FFA, 1.20 to 4.22 % of acid value, 181.3 to 194.53 mg KOH/g of saponification, 1.55 to 2.53 meq/kg of peroxide, 111.2 to 167 mg/100 of iodine values and 50 to 81 µg/100g thiobarbituric acid reactive substance (TBARS) contents of oil blends. Moreover, seven consecutive frying was done in order to select one of best blends among three blends for French fry for frying. Sunflower and peanut oil blend (80:20) could be suggested is a better combination among all the treatments because moderate increased all parameters described aforementioned as compared to control except iodine value. Conclusively, addition of peanut oil in sunflower oil was better combination for the improvement of deep fry and storage stability of oil.