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Storage Stability Evaluation of Some Packed Vegetable Oil Blends

Shiela, P. M. and Sreerama, Y. N. and Gopala Krishna, A. G. (2004) Storage Stability Evaluation of Some Packed Vegetable Oil Blends. Journal of the American Oil Chemists Society, 81 (12). pp. 1125-1129.

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<p align="justify">The physicochemical characteristics and minor component contents of blended oils packed in pouches in relation to starting oils used for blending were studied over a period of 6 mon at two storage temperatures and humidity conditions: 27°C/65% RH and 40°C/30-40% RH. Color, PV, FFA value, l3-carotene content, tocopherol content, and oryzanol content of the oils were monitored at regular intervals. The color, PV (0.6-20.7 meq °2/kg, FFA value (0.08-2.1 %), tocopherol content (360-1700 ppm%), oryzanol content (460-2,000 mg%), and sesame oil antioxidants (400-2,000 mg%) were not char1ged in either the starting oils or their blends. Oils and oil blends containing a higher initial PV (18.9-20.7 meq °2/kg) showed a slight reduction in value at 40°C, whereas oils having lesser PV of 5-10 showed a slight increase during the storage period. Among the minor components studied, only l3-carotene showed a reduction, 8.9-60.2% at 27°C and 48-71 % at 40°C, for the different oil blends studied. The observed results indicated that the packed oil blends studied were stable under the conditions of the study, and the minor components, other than l3-carotene, remained unaltered in the package even at the end of 6 mon of storage.</p>

Item Type: Article
Uncontrolled Keywords: Blended oil, micronutrients, minor components, minor constituents, packaging, storage stability, vegetable oil blends.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2005
Last Modified: 07 Sep 2018 10:31
URI: http://ir.cftri.com/id/eprint/96

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