Study On Nutrient Composition And Frying Performance Of High Oleic Acid Rapeseed Blend Oil

In this paper,a high oleic rapeseed oil blending oil based on high oleic rapeseed oil,high oleic sunflower oil and camellia oil was developed through a comprehensive analysis of fatty acid composition,nutritional composition,raw material cost and frying and cooking characteristics.A comparison was made with palm oil to investigate the difference in frying performance,and the frying performance of high oleic rapeseed oil was also investigated under different ingredients.The study showed that:The optimum formulation was obtained through a simple lattice point design mixing experiment,based on four dimensions of fatty acid composition,nutrient composition,sensory evaluation and raw material cost: 54.7% high oleic rapeseed oil,40.3% high oleic sunflower oil and 5.0% camellia oil,with an oleic acid content of79.34% and a linolenic acid to linoleic acid ratio of 4.32.The physical and chemical indexes of the blended oil were in line with the edible vegetable oil standard,with excellent frying performance,more reasonable fatty acid composition,improved flavour,moderate overall cost and effective retention of the nutrients contained in each oil.The high oleic rapeseed blend oil obtained according to the optimum formulation had better physicochemical and nutritional parameters during frying.The high oleic rapeseed blend oil had a low initial polar component content of 2.06%,low peroxide value and oil absorption,high vitamin E and sterol content with only 26.82 mg/100 g of vitamin E depleted,and low variation in fatty acid content when compared to high oleic rapeseed oil,camellia oil,high oleic sunflower oil,and palm oil.The oxidation induction time of high oleic rapeseed blending oil was 0.51 h longer than that of high oleic rapeseed oil,and the oxidation stability was increased.When compared to the frying of french fries and wing roots,the polar fraction and acid value of the high oleic rapeseed blending oil obtained from the optimal recipe increased as the frying time increased,while the polar fraction and acid value of the tofu blending oil increased to a lesser extent.Overall,the combined oil had a lower peroxide value for tofu and a greater peroxide value for wing roots.The tofu blend’s smoke point dropped at a slower rate than the french fries and wing roots blend.The viscosity of the high oleic rapeseed oil rose with frying time,increasing more while frying wing roots and less when frying tofu.When frying different ingredients,the nutritional makeup of the high oleic rapeseed oil combined according to the optimum formulation varied.During frying,the vitamin E and sterol content of the high oleic rapeseed mix oil reduced progressively,whereas the vitamin E content of the components did not change significantly.As the frying time was extended in the high oleic rapeseed blend,the content of saturated and monounsaturated fatty acids increased while the percentage of polyunsaturated fatty acids fell.When frying wing roots in a high oleic rapeseed mix oil,the saturated fatty acid content increased by 2.24%,monounsaturated fatty acid content climbed by 1.64%,and polyunsaturated fatty acid content dropped by3.85%.The high oleic rapeseed blended oil for french fries,tofu,and wing roots received high sensory scores,with an average of 8.25.The high oleic rapeseed blended oil was well received by the evaluators.The combination of physicochemical and nutritional parameters of the various items cooked in the high oleic rapeseed blended oil resulted in the conclusion that the high oleic rapeseed blended oil performed well in frying.