Properties of healthy oil formulated from red palm, rice bran and sesame oils

Chompoo, Mayuree; Damrongwattanakool, Nanthina; Raviyan, Patcharin

doi:10.14456/sjst-psu.2019.56

Cited by 1 publication

(1 citation statement)

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“…57, 6.90, 7.67, 8.00, and 7.56, respectively (Siddiq et al, 2018). Results of sensory evaluation of ternary blends of red palm oil, rice bran oil and sesame oil mixed at different ratios using 9-point hedonic scale for appearance, odor, color, clarity and overall acceptability by 70 panelists revealed highest average score for blend with 33:35:32 (w/w) ratio of red palm, rice bran and sesame oils (Chompoo et al, 2019). Sensory evaluation of the chicken fried for 5 consecutive days revealed that the blending of virgin coconut oil to palm based solid shortening (PS) at the ratio of 10:90 and 20:80 significantly improved the taste, crispness and overall acceptability of the fried product as compared to control (Nor Omar et al, 2014).…”

Section: Sensory Propertiesmentioning

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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Section: Sensory Propertiesmentioning

confidence: 99%