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Subject: Food Technology × Author: Chopra, Ekta × End date: 2009 ×
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    ThesisItemOpen Access
    Improvement in quality of rice bran oil by blending it with selected edible vegetable oils
    (CCSHAU, 2006) Chopra, Ekta; Dhawan, Kamal
    The present study was undertaken to develop blends of rice bran oil with selected edible vegetable oils to get the desired fatty acid ratio i.e. 1:2:1 :: Saturated fatty acids (SFA): Monounsaturated fatty acids (MUFA): Polyunsaturated fatty acids (PUFA). Eight refined oils viz., groundnut oil, safflower oil, soybean oil, sesame oil, sunflower oil, mustard oil and olive oil and eight crude oils viz., groundnut oil (MH-34), sesame oil (HT-1), mustard oil (RH-30, TH-68, BSH-1 and HNS-9605), sunflower oil (HS-1) and palm oil were taken for this study. Physico-chemical characteristics including specific gravity, refractive index, viscosity, moisture content, saponification value, iodine value, peroxide value, acid value, Kries test and thio-barbituric acid test of both refined and crude oils were determined. Peroxide and acid value was more in case of raw when compared to refined oils. Fatty acid composition of all the oils was done by gas liquid chromatography (GLC), based on which four different blends of rice bran oil were made in 1:2:1 :: SFA: MUFA: PUFA with selected refined oils i.e. first blend of rice bran oil with palm oil and groundnut oil (RPG) in the ratio 60:30:10, second blend containing rice bran oil, palm oil and mustard oil (RPM) in 25:45:30 proportions, third blend of rice bran oil with olive oil and palm oil (ROP) in 70:20:10 ratio and fourth blend with rice bran oil, palm oil, mustard oil, sesame oil and olive oil (RPMSO) in 35:30:15:10:10 proportions. Fatty acid composition of all these blends was done by GLC and it was found nearby ideal ratio of 1:2:1. All these blends were analyzed for above mentioned physico-chemical characteristics and then stored for three months to study shelf life. Physico-chemical characteristics for all blends were well with in limit. Stability test like peroxide value, acid value, thio-barbituric acid test and Kries test were done after one month interval during storage. Second blend RPM (25:45:30) and fourth blend RPMSO (35:30:15:10:10) not only had fatty acid ratio almost near to ideal but also found superior over other two blends in their storage stability as they had less PUFA. Moreover they also had mustard oil which has anti-carcinogenic properties. All the blends had palm oil which is a rich source of ß-carotene, therefore can be recommended for vitamin A deficient population. So in our view, these blends can be exploited for further industrial and nutritional point of view.