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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Abstract
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 |
|---|---|
| Uncontrolled Keywords: | OILS-VEGETABLE; PHYSICAL-PROPERTIES; VEGETABLES-; VEGETABLE-OILS |
| 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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