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Quality characteristics and stability studies on edible vegetable oil blends.

Nasirullah, Dr. and Ankaiah, K. N. and Krishnamurthy, M. N. and Nagaraja, K. V. (1991) Quality characteristics and stability studies on edible vegetable oil blends. Journal of the Oil Technologists' Association of India, 23 (1). 10-12, 12 ref..

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Edible oil blends were prepared by mixing groundnut oil with rice bran oil (GR) and mustard oil with rice bran oil (MR) in the proportions 10:90, 30:70 and 40:60 (v/v) and stored in coloured glass bottles at room temp. for 3 yr, and the physical and chemical characteristics were determined at regular intervals. In the GR blend, the iodine value decreased from 95 to 92.9, and saponification value from 189 to 187.9; increases were noted in butyrorefractometer reading from 56.8 to 59.3, free fatty acid % from 0.6 to 2.1, peroxide value from 0.4 to 54.8 and Kries colour value from 2 to 40. In the MR blend, the changes in these values were: iodine value 99.7 to 94.6; saponification value 182.7 to 181.6; butyrorefractometer reading 58.5 to 60.5; free fatty acid % 0.46 to 1.3; peroxide value 1.0 to 9.5; and Kries colour value 2 to 15. Silver nitrate precipitation and dinitrophenylhydrazine colour increased with storage time. The MR blend was stable up to 2 yr, but strong rancidity developed in the GR blend in 9 months. The cloud point and Bellies turbidity temp. tests gave inconclusive results.

Item Type: Article
Subjects: 300 Social sciences > 05 Economics > 06 Quality Control Standards
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Aug 2021 09:20
Last Modified: 30 Aug 2021 09:20
URI: http://ir.cftri.res.in/id/eprint/7979

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