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Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils.

Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..

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Current trends in globalization and nutritional enrichment have led to increased interest in the use of blended oils. In this study, 3 types of vegetable oils commonly consumed in India (groundnut, sunflower and mustard oils) were used as base oils which were blended with 20% sesame, rice bran or refined palm oil, and analysed for changes in sensory profile, colour and viscosity. With regard to the 3 base oils, mustard oil had a strong sulphury and pungent flavour note which did not decrease significantly in the blends, whereas the characteristic aroma of groundnut and sunflower oils decreased in intensity upon blending. Blends containing refined palm oil were positively correlated with a+ (redness) values, while sesame oil blends were positively correlated with b+ (yellowness) values; rice bran blends were more green in colour. Sensory colour perception values and CIE colour values for L* a* and b* were negatively correlated for lightness (L*) and sensory redness, while a positive correlation existed between a* and sensory redness values. Apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behaviour. Apparent viscosity of the base oil increased slightly with addition of sesame or rice bran oil, whereas it decreased upon blending with refined palm oil.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 05:04
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7627

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