Effect of frying on physicochemical proeries of ground nut oil

Refined groundnut oil was used in the frying of chicken. The physiochemical properties of both raw and fried oils were studied under similar conditions. Chemical tests of the fried groundnut oil showed a rise in the acid value from 3.81% to 4.54% as oleic, the saponification value which decreased after frying from 144.45 to 88.35 mg KOH/100g, due to the broken of the ester bonds by the heat during frying, the iodine value decreased from 7.29 to 4.88 g/100g as a result of thermal oxidation of the unsaturated fatty acids and an increase in the peroxide value from 1.4 meq/kg to 2.6 meq/kg. Physical tests showed changes in the fried oil, an increase the viscosity after frying from 37.95 to 40.91 centipoises. However slight increase in the refractive index and the relative density.