Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Preeti Bajpai and Renu Mogra
Maharana Pratap University of Agriculture and Technology, India
Posters & Accepted Abstracts: J Nutr Food Sci
The composition of the diet plays an important role in the management of lipid and lipoprotein concentrations in the blood. Vegetable oil plays a vital role in determining the human health due to its fatty acid composition. High intakes of saturated fatty acids (SFA) increase blood levels of total and low density lipoprotein cholesterol (LDL-C) and accelerate the process of atherosclerosis. On the other hand, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have the opposite effects. According to WHO and other health agencies, nutritionally superior oil must fall in the ratio of 1:1-3:1; SFA, MUFA and PUFA, respectively, however evidences suggest that no single oil can provide the recommended dietary fat ratio. To combat this fatty acid ratio problem, blending of vegetable oils is gaining popularity in the oil industry to satisfy consumer needs. Present investigation was carried out with the objective to design an oil blend which may provide the recommended fatty acid ratio and to find out effect of blending on physicochemical properties of the designed oil blend. Groundnut oil blended with palm oil and sunflower oil to balance SFA, MUFA and PUFA ratio of the oil as recommended by health agencies i.e., close to 1:1-3:1. The physicochemical properties like specific gravity, refractive index, smoke point, moisture and free fatty acid value, peroxide value, saponification value and iodine value of vegetable oils and its blends in ratio of 50:25:25 of groundnut oil, palm oil and sunflower oil respectively were evaluated using standard analysis methods. It was observed that blending of groundnut oil with palm oil and sunflower oil affected and improved the physicochemical properties of the oil blend. The result of the present study will help the oil producing industry to find out the most heart friendly oil as well as economically viable oil blends for cooking purposes with maximum nutrition as well as desirable physicochemical properties.
Email: preetibajpai2016@gmail.com