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In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.
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