title: Development of rice bran oil blends for quality improvement.
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.
authors.affiliation: Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, India. Electronic address: moni0986@gmail.com.
authors.forename: Monika
authors.initials: M
authors.lastname: Choudhary
authors.affiliation: Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, India.
authors.forename: Kiran
authors.initials: K
authors.lastname: Grover
authors.affiliation: Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana 141004, India.
authors.forename: Gurpreet
authors.initials: G
authors.lastname: Kaur
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry* / Q000592:standards; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry* / Q000592:standards; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry* / Q000592:standards*; D058996:Quality Improvement; D000073879:Rice Bran Oil
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D010938:Plant Oils; D000073879:Rice Bran Oil
keywords: Antioxidants; Blending; Cooking; Fatty acid composition; Physicochemical properties; Rice bran oil