| Literature DB >> 25466088 |
Monika Choudhary1, Kiran Grover2, Gurpreet Kaur3.
Abstract
Six rice bran oil (RBO) blends were prepared in two ratios i.e., 80:20 and 70:30 and analysed for physicochemical properties, and antioxidants and fatty acid composition. Among all the RBO blends, rice bran oil+groundnut oil (70:30) had the highest smoke point (204 °C) and rice bran oil+olive oil (70:30) was the most stable blend in terms of chemical parameters. The highest value of total antioxidants was observed in rice bran oil+sunflower oil (70:30) (2568.7 mg/kg). Fatty acid composition (SFA:MUFA:PUFA) (1:1.5:2) of rice bran oil+palm oil (80:20), and products prepared using this RBO blend, were close to the recommended intake. Boiling with sautéing was a better cooking method in terms of maintaining fatty acid ratios.Entities:
Keywords: Antioxidants; Blending; Cooking; Fatty acid composition; Physicochemical properties; Rice bran oil
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Year: 2014 PMID： 25466088 DOI： 10.1016/j.foodchem.2014.10.051
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514