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Stability of selected vegetable oil blends.

Sakina, Khatoon and Gopalakrishna, A. G. (1999) Stability of selected vegetable oil blends. Journal of the Oil Technologists' Association of India, 31 (4). pp. 176-182.

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Blended oils comprising of palm-sunflower, groundnutmustard and sunflower-mustard were assessed for their storage stability at 28° and 65°C. As a result of storage for a period of 4 weeks the peroxide value of the blends gradually increased. Blends containing sunflower-mustard oils deteriorated faster due to higher content of unsaturated fatty acids, while palm oil blends had higher stability, compared to other oil blends due to lower amounts of unsaturated fatty acids.

Item Type: Article
Uncontrolled Keywords: Vegetable oil blends, Stability and Properties
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 10:43
Last Modified: 01 Jul 2015 11:11
URI: http://ir.cftri.com/id/eprint/5468

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