Monitoring the frying performance of canola oil-rice bran wax oleojel

Oleogelation used in structuring of vegetable oils has a great potential in the development of food formulations without saturated or trans fatty acids. Oleogelation technique which is a trend topic in the literature, has been used in various food products and provided noticeable advantages in the physical, chemical and sensory properties of the product. In general, it was reported that oleogel-based frying may offer satisfactory solutions in develeopment of thermal and oxidative stabilities of vegetable oil. In this study, following the characterization of 3% (CRBO-3) and 6% (CRBO-6) rice bran wax added canola oil oleogels, the frying performances of anchovy fillets fried in canola oil-rice bran wax oleogel (180 °C) were tested against refined canola oil. It was shown that the TPM and peroxide values of the oleogels were lower than that of the control group, and the oleogel-based frying was effective in improving oxidative stability at the end of the frying. The trans fatty acids content was reduced by more than 50% with oleogel frying. It was concluded that fish fillets fried in oleogels absorb much less oil, have brighter colors and can be preferred by consumers.