Physico-chemical, Functional and Sensory Properties of Vegetable Oil Blends
S. Prathibha
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
V. Anusha Reddy
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
W. Jessie Suneetha *
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
B. Anila Kumari
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
V. Vijaya Lakshmi
Department of Foods and Nutrition, College of Home Science, Professor Jayashankar Telangana State Agricultural University, Saifabad, Hyderabad – 500 004, India.
K. Uma Maheswari
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
*Author to whom correspondence should be addressed.
Abstract
Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soyabean oil. Blends at different ratios of 80:20, 70:30, 60:40, 50:50, 40:60, 30:70 and 20:80 were prepared. The fresh and heated oils were analysed for colour, specific gravity, smoke point, moisture content, free fatty acids, peroxide value, acid value and oil retention capacity. Deep fat fried item pakora was prepared with all the blends and subjected to sensory evaluation. The results showed that moisture content, peroxide value and acid value were in permissible levels in all blends studied. Sensory evaluation scores suggested that blend of 80:20 was most acceptable.
Keywords: Oil blends, sensory properties, physico-chemical properties, soyabean oil and cotton seed oil