Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended oils was chosen taking into consideration the regular use of coconut oil (CO), palm oil (PAO), peanut...

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Bibliographic Details
Main Authors: Mounica Sura, Vineela Sai Megavath, Asif Shareef Mohammad, Saritha Pendyala, Madhuri Kulkarni, Anitha Sreeyapureddy, Shanthi Kuthadi
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2020-12-01
Series:Grain & Oil Science and Technology
Subjects:
Edible oils
Blending
Free fatty acid
Shelf life study
Sensory characteristics
Peroxide value
Online Access:http://www.sciencedirect.com/science/article/pii/S259025982030042X

Internet

http://www.sciencedirect.com/science/article/pii/S259025982030042X

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