. 2011 Dec 8;51(6):1076–1084. doi: 10.1007/s13197-011-0602-y

Table 2.

Behavior of rice bran and blended oil (RBO: SUNF – 60:40) after frying the potato chips having moisture 64.77% (wb)

Parameter	Sample	Control	After 1st frying	After 2nd frying	After 3rd frying	After 4th frying	After 5th frying	After 6th frying
FFA	RBO	0.08^a	0.09^ac	0.10^ace	0.10^acef	0.12^bcefg	0.13^bcefgh	0.14^bdefgh
FFA	Blend	0.07^a	0.09^af	0.10^afh	0.13^afhk	0.14^bfhkl	0.16^bghklt	0.17^bgjklt
Colour	RBO	10^a	10.50^ac	12^acf	12.50^acfg	13^bcfgk	13^bcfgkl	14.50^bdfgkl
Colour	Blend	9^a	10^ae	10.50^aeg	11^aegh	11.50^aeghj	12.50^ceghjk	13^cfghjk
PV	RBO	0.59^a	1.86^ac	3.39^acf	4.51^acfh	6.07^bcfhk	7.61^beghkl	8.56^begjkl
PV	Blend	1.49^a	2.32^af	3.17^afk	3.92^afkl	4.68^afklm	5.26^dfklmt	6.59^dgklmt
IV	RBO	99.88^a	98.47^aq	96.66^aqs	95.91^aqsy	92.52^pqsyl	91.81^pqsylt	89.02^prtylt
IV	Blend	105.60^b	103.43^bd	101.09^bdf	98.21^bdfk	96.53^bdfkl	93.03^cefklq	90.79^cegklq
p-anisidine	RBO	46.02^a	53.21^af	59.43^afh	63.96^efhj	68.51^efhjk	73.69^efhjkl	78.64^eghjkl
p-anisidine	Blend	39.11^a	44.44^af	48.58^afi	51.47^afik	59.88^dfikl	65.36^dfiklm	70.71^dgjklm
OC	RBO	15,196^a	14,851^ac	14,603^ace	14,296^bcef	14,043^bcefg	13,856^bdefgh	13,622^bdefgh
OC	Blend	9812^a	9671^ac	9432^acf	9163^acfg	8874^bcfgh	8624^befghj	8566^befghj
Oil uptake	RBO	12.65^a	13.77^ac	14.81^ace	17.56^aceg	18.60^bcegh	19.82^bdeghl	21.79^bdfghl
Oil uptake	Blend	11.27^a	11.98^af	13.70^afh	15.32^afhl	16.56^afhlm	18.03^eghlmt	20.26^egklmt

*Means within the same rows sharing a common small letter are not significantly different at P < 0.05. FFA free fatty acid (%), colour (unit), PV peroxide value (meq/kg), IV iodine value (Wijs method), p-anisidine value, OC Oryzanol content (ppm), oil uptake (%). Results are average of three individual experiments