Nutritional evaluation and oil blending studies of different oils
K Peeter Simon, M Aruna, Juliana Mandha, DS Rao
Taking into consideration the regional preferences of the local population to sunflower oil, soybean oil and rice bran oil, the present study of nutritional evaluation of three different oil blends was conducted using sunflower oil, soybean oil, rice bran oilas controls. The oil blends selected were sunflower oil, soybean oil, rice bran oil in the ratios of 50:50 with other oils. These oil blends were used for making a ready to eat (RTE) extruded snack. Shelf life studies during storage for two months were examined for changes in chemical and sensory characteristics. Near significant changes were observed in the oil extracted from the fried product in comparison to control. Sensory evaluation of the ready to eat (RTE) extruded snack indicated that it was chemically acceptable up to two months of storage.