Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability

“…This phenomenon could potentially be attributed to an elevated rate of hydrolysis of triglycerides under thermal oxidation conditions. These observations do not differ from those obtained by Ndomou et al (2023) , who showed a similar pattern of increase in AV with the increase in groundnut oil and palm olein proportions in the quaternary blends during heat treatment. Indeed, the decrease in AV observed for VAO after 7 days of storage could be ascribed to the rapid transformation of the released FAs into primary and secondary oxidation products.…”

“…However, these values remained within the industry-approved standards for edible oil (30), reflecting a higher quality of the oils. Conversely, Ndomou et al (2023) reported that the increase in the olein and groundnut oils proportion resulted in a significant rise in OV from 11.96 to 32.55 in the quaternary blends. Although the equation was developed for a particular set of experiments, VIO exhibited a quite acceptable flavor score value of 7.31, whereas VAO:WO blends at ratios of (90:10), (80:20), and (70:30) showed low acceptance.…”

“…This might be due to the presence of saturated and unsaturated medium- and high-molecular-weight aldehydes, mainly resulting from the oxidation of PUFAs, such as C18:2 and C18:3, which is present in elevated concentration in WO ( Bordón et al, 2019 ). A recent study conducted by Ndomou et al (2023) showed that the increase in the proportion of stearin and groundnut oil in quaternary blends leads to an increase of p-AnV; whilst an increase in the olein ratio leads to a decrease in this parameter (2.63 to 26.66).…”

“…To the best of our knowledge, the majority of published studies focus on blends of different seed oils ( Sharma et al, 2023 , Pattnaik and Mishra, 2022 , Hashempour-Baltork et al, 2016 ), while only a few explore the mixing of peanut oil with other vegetable oils, including palm olein, stearin oils ( Ndomou et al, 2023 ), cottonseed oil ( Neeharika et al, 2017 ), seinat seed oil ( Siddeeg & Xia, 2015 ), alhydwan seed oil ( Al-Farga et al, 2020 ), and rice bran oil ( Sunil et al, 2015 ), with the aim of enhancing their FA profile, frying performance, oxidative stability and sensory attributes.…”

Real-Time Quantification of Meat Paste Constituents Displaying Nonlinear Blending Behavior Including Salt Using an In-Line NIR MEMS Sensor

“…In this work, the complexity of differently composed meat pastes is modeled using model meat mixtures that were systematically varied according to an experimental design. Design of Experiments (DoE) in combination with Response Surface Methodology (RSM) is a powerful statistical tool, − which enables the identification and quantification of statistically significant recipe components as well as synergistic nonlinear blending behavior of mixture components, while requiring only a limited number of experiments making this approach much more effective and informative than conventional one-factor-at-a-time approaches. ,,, The methodology has thus been used in a wide variety of contexts including food technology. − Using a mixture design wherein salt was included as a component in the reference mixtures, the effect of compositional changes in the meat paste on the spectral characteristics in the NIR region was investigated. For this purpose, various meat pastes were produced based on a balanced mixture design with varying amounts of fat, protein, water, and salt and subsequently were analyzed with a novel process analyzer prototype using a MEMS-based NIR sensor.…”