Comparison between used frying oils namely soybean, sunflower and canola based on physical and chemical tests/ Mohd Azwan Ahmad Badri

This project is carried out to compare the quality of three types of frying oils namely soybean, sunflower and canola before and after usage at three consecutive days of frying. Chemical analyses are carried out to determine the different of the oil samples in terms of peroxide values, anisidine values, totox values, acid values and iodine values. Physical tests are done for the determination of colour by using Lovibond Tintometer and viscosity by Brookfield Viscometer. Meanwhile sensory evaluation is carried out to determine the acceptability of the frying oils in terms of colour, texture, flavour and overall acceptability. Results show that the peroxide values, anisidine values, totox values, acid values, iodine values, colour and viscosity of the samples increase dramatically as the days of frying increase. Canola is the best frying oil in term of chemical tests due to its stability compared to the others. Meanwhile sunflower oil is the best frying oil in term of physical tests due to its lowest colour intensity and has better viscosity. In sensory evaluation, sunflower oil is more acceptable by panelists. In overall sunflower oil is the best frying oil of three frying