Assessment of Suitability of Various Oil Blends for Culinary Purposes

Jump To References Section

Authors

  • Pallavi Mehata
     Department of Foods and Nutrition, Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN
  • Asha Patil
     Department of Foods and Nutrition, Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN
  • Bujuta Herlekar
     Department of Foods and Nutrition, Maharaja Sayajirao University of Baroda, Baroda - 390 002 ,IN

Abstract

One possible solution to the oil shortage in our country is to substitute either completely or partially traditional with non-traditional oils. Blending of groundnut oil with other oils would take care of the consumer's acceptance of its nutty flavour, while ensuring shelf life and nutritional quality. The present study was planned to evaluate various oil blends by studying the acceptability of a daily diet prepared using blended oils, the acceptability and shelf life of mango pickles prepared using blended oil by periodic organoleptic, physical and chemical evaluation and the chemical and physical changes taking place in these oil blends during intermittent frying

Downloads

Download data is not yet available.

Downloads

Published

1986-05-01

How to Cite

Mehata, P., Patil, A., & Herlekar, B. (1986). Assessment of Suitability of Various Oil Blends for Culinary Purposes. The Indian Journal of Nutrition and Dietetics, 23(5), 126–131. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13254

Issue

Volume 23, Issue 5, May 1986

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).