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首页> 外文期刊>American journal of food technology >Blending of oils-does it improve the quality and storage stability, an experimental approach on soyabean and palmolein based blends.
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Blending of oils-does it improve the quality and storage stability, an experimental approach on soyabean and palmolein based blends.

机译：油的掺混确实改善了质量和储存稳定性，这是基于大豆和棕榈油精的掺混物的实验方法。

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摘要

The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:20 and 20:80. These blends were stored for 12 months and their physicochemical changes and fatty acid composition were studied every month till the end of the storage period. Though, there was a slight increase in the physical characteristics like specific gravity, lovibond color and refractive index of the blends studied, significant changes were mostly observed only in refractive index (p<0.005). There was a significant difference of increase (p<0.005) in comparison with control in all the chemical characteristics studied like peroxide value, free fatty acids, para-anisidine value, totox value, thiobarbituric acid value, kreis test and iodine value. Slight variations of increase in saturated fats and decrease in unsaturated fats were seen over time, which were significantly different than control. Based on the fatty acid composition of the blends proportion of S:M:P calculated showed that no blend had achieved the ideal ratio of 1:1:1. Results indicated that in terms of stability sesame-palmolein blends proved to be superior during storage.
机译：本研究以芝麻油为对照，研究了两种不同油脂混合物的营养评价。选择的混合物是大豆和棕榈油精与芝麻的比例为80:20和20:80。这些共混物储存了12个月，每个月研究其理化变化和脂肪酸组成，直至储存期结束。虽然，所研究的共混物的物理特性（如比重，洛维邦色和折射率）略有增加，但主要仅在折射率上观察到了显着变化（p <0.005）。在所有研究过的化学特性（如过氧化物值，游离脂肪酸，对茴香胺值，毒物值，硫代巴比妥酸值，克氏测试和碘值）上，与对照相比，增加幅度均显着（p <0.005）。随着时间的流逝，饱和脂肪的增加和不饱和脂肪的减少有轻微的变化，这与对照组有显着差异。基于混合物的脂肪酸组成，计算出的S∶M∶P比例表明没有混合物达到理想的1∶1∶1的比例。结果表明，就稳定性而言，芝麻-棕榈糖醇共混物在储存期间被证明是优良的。

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