Abstract:

Three different edible vegetable oils, blended palm, canola and soybean oils were used to make deep-fried dough
sticks. Used oil samples were collected at the end of each frying cycle for analysis of changes in acid value (AV), peroxide value
(PV), viscosity, color, fatty acid composition, trans fatty acids and VE. Results showed that the acid value, peroxide value and trans
fatty acid content of all the vegetable oils increased with increasing number of heating cycles, while VE content decreased without
significant difference. Moreover, the quality of deep-fried dough sticks was not significantly affected.

Key words: edible oil and fat, frying, deep-fried dough sticks, fatty acids, trans fatty acids