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Changes in Physico-chemical Characteristics of Some Vegetable Oils upon Blending with Coconut Oil

Prasanth Kumar, P. K. and Bhatnagar, A. S. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Changes in Physico-chemical Characteristics of Some Vegetable Oils upon Blending with Coconut Oil. Journal of Lipid Science and Technology, 41 (4). pp. 136-142.

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Abstract

While working to prepare cheaper and nutraceutical enriched blends of coconut oil (CNO) for CNO consumers and non-CNO consumers, the changes in physico-chemical characteristics of the blends were studied. Some commonly used vegetable oils viz., palm, rice bran, and sunflower oils (refined) and sesame and mustard oils (crude) were blended with coconut oil (crude) in the ratio of 20:80, 30:70, 40:60, 50:50, 60:40, 70:30 and 80:20 (w/w) at room temperature and at 65°C followed by physico-chemical characteristics analysis for smell, appearance, color, free fatty acids (FFA), peroxide value (PV) and saponification value (SV). The intensity of coconut oil smell increased with CNO concentration in the blend, while color (4.5-53.0) and PV (0-48.5) decreased, and FFA increased for blends with refined oils (0.06-0.5). For blends with crude oils, the color, PV and FFA showed a decreasing trend. When refined, bleached and deodorized CNO was blended with vegetable oils, the characteristics studied showed a decreasing trend. But SV of the blends increased with CNO (crude & refined) concentration in the blend (190.6- 239.3). Thus, saponification value can be used as an indicator for the detection of coconut oil blends. It is concluded from the study that physico-chemical characteristics of oils upon blending with coconut oil change depending on the starting coconut oil and it's concentration in the blends; saponification value can be used to detect the coconut oil concentration in the vegetable oil blends studied.

Item Type: Article
Uncontrolled Keywords: Coconut oil, palm oil, rice bran oil, sunflower oil, sesame oil, mustard oil, physico-chemical characteristics, blending studies
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Sep 2010 10:02
Last Modified: 05 Oct 2018 06:48
URI: http://ir.cftri.com/id/eprint/9650

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