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Effect of Blending Groundnut and Sunflower oils with minor oils on the storage and chemical stability

Sunil, L. (2010) Effect of Blending Groundnut and Sunflower oils with minor oils on the storage and chemical stability. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The study was conducted to ascertain the suitability of minor oils as a source of natural antioxidants in major oils. The overall characteristics of the blends indicated that the MUFA, PUFA and natural antioxidants were incorporated in different levels into the ground nut and sunflower oil through blending, which played a major role in preventing the rancidity in the blends. The maximum antioxidants were detected in the blends according the oil source i.e β Carotenes in the blends with Palm oil, lignans in Sesame blend and oryzanol in Rice bran oil blend. During the storage period, the antioxidants of the all blends were stable.The results indicated that, at the storage conditions followed in the study, the GNO blended with RPO, RBO and SESO were more effective in preventing peroxides generation and in case of SFO blended with RPO and CNO had low amounts of Free fatty acids. In case of radical scavenging activity, the blends with antioxidant rich oils i.e GNO+RBO, SFO+RPO were effective in scavenging the radicals.
Uncontrolled Keywords: Edible oil, Blending, natural oils, groundnut oil, sunflower seed oil, storage stability, antioxidant potency
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 04:37
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9796

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