International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 5 (2017)

Physico-Chemical and organoleptic acceptability of rice bran oil in comparison to other selected oils


Archana Mishra

Fore different types of oils, Rice bran oil (RBO), soyabean oil(SO),groundnut oil(GO), and mustard oil (MO)were study the physicochemical and organoleptic acceptability of rice bran oil in comparison to other oils. The physicochemical analysis of oils included acid value, Iodine value, saponification value, peroxide value, and percent absorption of oil. The acid value and peroxide value of oils were analyzed before and after frying. Two products namely biscuits and besan bhujia were prepared using selected oils. These products were evaluated by panel of using 9 point hedonic scale.
Iodine value (110.04) and saponification value (201.51) of rice bran oil was highest followed by soyabean oil, groundnut oil and mustard oil. The percent absorption of oil in bhujia was least when fried in rice bran oil (8.9) followed by mustard oil, groundnut oiland soyabean oil. Acide value and peroxide value of mustard oil was highest, followed by RBO, GO, and SO. After frying there was significant rise in acid value in all types of oils, however percent increase was lowest for RBO. Organoleptic scores of biscuits.
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