Studies on the stability of some edible oils and their blends during storage

Semwal, AD Arya, SS

Ad. Semwal et Ss. Arya, Studies on the stability of some edible oils and their blends during storage, J FD SCI M, 38(5), 2001, pp. 515-518

10

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

515 - 518

ISI

0022-1155(200109/10)38:5<515:SOTSOS>2.0.ZU;2-X

Edible oil blends namely refined rice bran oil : unrefined groundnut oil an d refined soybean oil: unrefined groundnut oil were prepared in the proport ion of 80:20 v/v and stored in sealed tin containers at room temperature (1 5-34 degreesC). Both the oil blends remained stable for 15 months without d evelopment of perceptible off-flavour or odour. Peroxide, thiobarbituric ac id, total carbonyls and anisidine values increased during storage and the c hanges correlated linearly with the storage period. Free fatty acids Increa se in raw edible oil was more rapid than In refined oils during storage. In general, the oil blends showed a good stability. However, pooris fried in soybean oil blend were less acceptable when sensory analysis was done on a 9 point Hedonic scale.