A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah

The stability and frying performance of replenished and non-replenished used soybean oil were determined by several analyses. Peroxide value (PV) and induction period using Rancimat were used to determine the oxidative stability. Free fatty acid (FFA), color, polar and polymer compounds and sensory evaluation were conducted to determine the quality and frying performance of the oils. PV, FFA, polar, and polymer compounds in both replenished and non-replenished used soybean oils increased with increase in frying time, while induction period for both oils decreased with increase in frying time. The effect of frying time on the odor of both replenished and non-replenished used oils showed that there were no significant differences (p>0.05) in odor. There were also no significant differences (p>0.05) in the acceptability of chicken nuggets fried in replenished and non-replenished used soybean oil. For overall assessment in terms of stability, quality and frying performance, the replenished used soybean oil was much better than the nonreplenished used soybean oil.