Enhancing the frying performance of high oleic sunflower oil using sesame oil and rice bran oil

摘要

Frying operations at both industrial and foodservice levels have traditionally used animal fats, animal fat-vegetable oil blends, palm oil or hydrogenated vegetable oils. Saturated and trans fatty acids present in these oils are, however, considered nutritionally unfavorable because of their elevation of plasma cholesterol levels. High oleic acid sunflower oil(HOSO)can be used as a substitute for these fats/oils in order to produce snack foods with more favorable fatty acid composition. However, this oil was the disadvantages of being more expensive and less stable, albeit substantially more stable than conventional sunflower oil.