Low saturated fatty acid frying oil formulation by rice bran oil as a substitute for palm oil

Because of the limitations of regulatory organizations for the saturated fatty acids content, rice branoil, due to its desirable physical, chemical, and nutritional properties, can be a suitable alternative to palm oil.The rice bran oil as one of the components of frying oil for household consumption was studied. Modeling is byexperiment design methodology (mixture design). Oxidative and chemical parameters such as smoke point,peroxide value growth, anisidine value growth, stability, and total polar materials were statistically evaluatedand assessed as indicators for frying oil behavior. The optimized frying oil formulation includes ۲.۱۳% sunflower,۲۲.۷۵% canola, and ۷۵.۱۲% rice bran oil. Insignificant differences between predicted values of the indicators andthe actual ones (p <۰.۰۵) indicate the appropriate validation of the model. Therefore, rice bran oil can be goodfor health due to its good fatty acid profile, its special phytosterol (gamma-oryzanol), and reduced oxidativegrowth of the oil during frying.

کلیدواژه ها:

Rice bran oil ، frying ، experimental design ، mixture design