In the present study potatoslices are deep fried in Canola oil blended with medium chain triglycerides. The oxidative stability of deep-fried Potato slices is evaluated during their storage in dark. The potato slices were deep fried for 5 min in hot oil blend of Canola Oil and MCT at the ratio of 90:10, 70:30, 50:50 and 40:60. The fried potato Slices were stored in a glass container at room temperature in a dark place. The deep-fried potato slices were stored for 20 days in dark. The oxidative stability was evaluated by estimation of peroxide value and formation of free fatty acid. The study revealed that the peroxide value was less for following two blends i.e., 50:50 and 40:60 of Canola oil and MCT and the peroxide value showed increased value for 90:10 and 70:30 blend of Canola oil: MCT. The left-over oil after frying was also evaluated for its quality by checking percentage of free fatty acids formed in it. The quality of oil containing less MCT degraded quickly as compared to blend containing high MCT.

中文翻译：

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中链甘油三酯混合菜籽油中油炸食品的氧化稳定性研究[J].

在本研究中，土豆片是在与中链甘油三酯混合的菜籽油中油炸的。油炸马铃薯片在黑暗中储存期间的氧化稳定性进行了评估。将马铃薯片在菜籽油和 MCT 以 90:10、70:30、50:50 和 40:60 的比例混合的热油中油炸 5 分钟。将油炸土豆片置于室温下的玻璃容器中避光保存。油炸马铃薯片在黑暗中储存20天。通过估计过氧化值和游离脂肪酸的形成来评估氧化稳定性。研究表明，以下两种混合物（即 50:50 和 40:60 的菜籽油和 MCT）的过氧化值较低，而 90:10 和 70:30 的菜籽油：MCT 混合物的过氧化值显示增加值。油炸后的剩余油也通过检查其中形成的游离脂肪酸的百分比来评估其质量。与含有高 MCT 的混合物相比，含有较少 MCT 的油的质量下降得很快。