Physico-chemical, Functional and Sensory Properties of Vegetable Oil Blends

摘要

Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soyabean oil. Blends at different ratios of 80:20, 70:30, 60:40, 50:50, 40:60, 30:70 and 20:80 were prepared. The fresh and heated oils were analysed for colour, specific gravity, smoke point, moisture content, free fatty acids, peroxide value, acid value and oil retention capacity. Deep fat fried item pakora was prepared with all the blends and subjected to sensory evaluation. The results showed that moisture content, peroxide value and acid value were in permissible levels in all blends studied. Sensory evaluation scores suggested that blend of 80:20 was most acceptable.