Physico-chemical, Functional and Sensory Properties of Vegetable Oil Blends

Prathibha, S.; Reddy, V. Anusha; Suneetha, W. Jessie; Kumari, B. Anila; Lakshmi, V. Vijaya; Maheswari, K. Uma

doi:10.9734/cjast/2018/40193

Cited by 4 publications

(6 citation statements)

References 2 publications

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“…Consistent values showed that the oil blend is stable. However, in a study of soybean and cottonseed oil blends, it was reported that specific gravity of blends decreases due to the reduction of mass of oil and hence density as temperature increases (Prathibha et al, 2018).…”

Section: Refractive Indexmentioning

confidence: 99%

Effect of frying on physicochemical properties of sesame and soybean oil blend

Garg

Wason

Meena

et al. 2021

JANS

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Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

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Section: Refractive Indexmentioning

confidence: 99%

Effect of frying on physicochemical properties of sesame and soybean oil blend

Garg

Wason

Meena

et al. 2021

JANS

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“…Blend containing cottonseed and palm olein oils in the ratio of 50:50 showed 2.27% increment in the content of polymeric compounds after 10 h of frying as compared to 12.10% and 11.40% increments in case of pure cottonseed and pam olein oils, respectively (Arslan et al, 2017). Blend of soybean oil with cottonseed oil (80:20) showed low peroxide value (12.16 meq/Kg) as compared to unblended soybean oil (42.30 meq/Kg) indicating higher oxidative stability of the blends (Prathibha et al, 2018). The oxidative stability of the blended oils is discussed in detail in Section 4.1.…”

Section: Blending: Need and Benefitsmentioning

confidence: 99%

“…Oil having smoke point above 200°C is recommended to be ideal for frying. Prathibha et al (2018) blended cottonseed oil and soybean oil in different ratios and found that the smoke point of all the blends was above 200°C. Owing to its high smoke point, rice bran oil improves the oxidative stability of less stable cooking oils when blended in appropriate proportion and thereby increases the suitability of the blend for deep frying.…”

Section: Properties Of Vegetable Oils Formulated By Blendingmentioning

confidence: 99%

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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“…These results are in agreement with Hashem et al, (2017);Sabir Hasan. et al, (2016); Prathibha et al, (2018) and Tilahun Mengistie et al, (2018).…”

Section: Data In Tablementioning

confidence: 99%

Physical and Chemical Properties of Blended Palm Oil with Other Vegetable Oils

El-gazzar,

Taha,

Yousef

et al. 2021

Al-Azhar Journal of Agricultural Research

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This study was conducted to enhancement the oxidative stability of soybean and sunflower oil by blending them with palm oil to form binary and triple blends. The physical and chemical properties, refractive index, free fatty acids, peroxide value, iodine value, saponification value and fatty acid composition of palm oil and its blends with soybean and sunflower oils were determined to evaluate pure oils and their blends. Results revealed that pure palm oil was the best oil compared to sunflower oil and soybean oil, as well as blending of palm oil with sunflower oil and soybean oil to form binary and triple blends led to the enhancement of oxidative stability of sunflower and soybean oil. The best binary blend was the blend which consists of 60% palm oil: 40% soybean, while the best triple blend was the blend which consists of 60% palm oil: 20% soybean: 20% sunflower oil.

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Physico-chemical, Functional and Sensory Properties of Vegetable Oil Blends

Abstract: Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soyabean oil.

Cited by 4 publications

References 2 publications

Effect of frying on physicochemical properties of sesame and soybean oil blend

Effect of frying on physicochemical properties of sesame and soybean oil blend

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Physical and Chemical Properties of Blended Palm Oil with Other Vegetable Oils

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