Deterioration their blend during 9 hours of deep

Deterioration of a fat leads to the liberation of free
fatty acids from triglycerides. The amount of free fatty acid in a fat or oil
is indicative of its level of spoilage. Blending palm oil and shea butter at a
1:1 ratio affected the fatty acid composition and significantly altered the
triacylglycerol (TAG) composition. These can hugely affect the frying
performance and chemical composition of the blend oil.

As shown in Table 3, the initial free fatty acid for
Palm oil, Shea butter and blend 5.72 ± 0.05, 2.12 ± 0.01 and 3.28 ± 0.05
respectively. The free
fatty acid of the three oil samples significantly (P ?
increased with frying time, though, blend shows no noticeable significant different throughout the
total frying time of 12hour with the change in free fatty acid ranges between
3.20 to 4.50%. The maximum percentage changes in free fatty acid
over the temperature range studied were 8.03% and 2.91% which was recorded by
palm oil and shea butter after 12hours of frying circle. Palm oil showed the
most noticeable free fatty acid changes that ranges between 5.72nto 8.03%. This
can be attributed to the polyunsaturated nature of the palm oil which made it
exhibit a greater degree of sensitivity to the moisture released by the fried
cheese. This is in agreement with the findings of Tiwari, Tiwari and Toliwal
(2014) who reported the increase
in Free fatty acid content of palm-sesame and their blend during 9 hours of
deep fat frying of chip. Also, agreed with the findings of Alireza et. al., (2010) who reported an
increase in the free fatty acid content of sesame-canola oil and their blend
during 15hours of deep fat frying sweep potatoes, also similar to the finding
of Sasikan Kupongsak and Wipawan
Kansuwan (2012) who
reported increase in the free fatty acid content of soybean-palm olein and
their blend during 12hours of French fries as a measure decomposition of
glycerides in the oil by lipase or other action and that decomposition is
accelerated by heating time and light.

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This result is in contrast with the finding of Akinoso
R et. al., (2011) who reported decrease in free fatty
acid during oil extraction from orange seed with increase in roasting
temperature and duration. Blend shows no noticeable significant difference (P