CONICET | Buscador de Institutos y Recursos Humanos

Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of the individual oils under study. These oils were analyzed for density, refractive index, viscosity, oil uptake, acid value, percentage free fatty acid, acidity, peroxide value, total polar compounds, color, radical scavenging activity and fatty acid profile. Fried potato sticks were evaluated for texture and sensorial properties, the latter was performed using a fuzzy logic method. Principle component analysis was done for a variety of physicochemical parameters. This study revealed that the algal oil had the highest physical and chemical stability during the frying process compared to sunflower and palm oils. Potato sticks fried in algal oil had a superior texture and improved sensorial properties. Based on these results it can be concluded that algal oil has a great potential to be used for deep frying foods.