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Quality characteristics of edible vegetable oil blends.

Nasirullah, Dr. and Ankaiah, K. N. and Krishnamurthy, M. N. and Nagaraja, K. V. (1991) Quality characteristics of edible vegetable oil blends. Journal of the American Oil Chemists' Society, 68 (6). 446-447, 9 ref..

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Two edible oil blends, namely groundnut oil:rice bran oil and mustard oil:rice bran oil, were prepared in different proportions and stored for 3 yr. Their physicochemical characteristics were determined. Results agreed with expected values except for free fatty acid % and butyrorefractometer readings, presumably due to rancidity. Fatty acid compositions of the blends were determined and ratios of characteristic fatty acids, like lignoceric to palmitic for groundnut oil:rice bran oil blends, and erucic to palmitic for mustard oil:rice bran oil blends, were calculated to identify individual oils in the blend.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 13 Quality control
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 11:00
Last Modified: 26 Feb 2018 11:00
URI: http://ir.cftri.res.in/id/eprint/8002

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