eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2017-03-25 14 1 473 481 10.13005/bbra/2467 20465 article Shafat Khan 1 Proshanta Guha 1 Amaresh 1 Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur. Deep fat frying involves immersion of food in hot edible oil at a temperature above the boiling point of water for a given period of time the process involves both heat and mass transfer. In this study deep fat frying with pure Rice bran oil (control) as well as rice bran oil blended with different concentrations of garlic essential oil was carried out. The physicochemical analysis of the Rice bran oil obtained after each batch of frying was carried out followed by FTIR analysis. Peroxide values, Free Fatty Acid content, viscosity, oryzanol content of rice bran oil and color values were also analyzed. The results showed a slightly higher level of degradation of pure rice bran oil compared to the blended Rice bran oil during deep fat frying. FTIR analysis also revealed the same trend as there was not much difference in the graph obtained except for the higher transmittance in case of the pure rice bran oil depicting a slightly higher level of degradation compared to the blended one. It may be concluded that Rice bran oil is stable oil good for deep fat frying and addition of garlic essential oil as a natural antioxidant enhances the stability of the oil during frying. https://www.biotech-asia.org/vol14no1/effect-of-garlic-essential-oil-on-performance-of-rice-bran-oil-during-deep-fat-frying/ FTIR Rice bran oil; peroxide value; free fatty acid; viscosity; oryzanol ;