Effect of Saturated/Unsaturated Fatty Acid Ratio on Physicochemical Properties of Palm Olein–Olive Oil Blend |
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Authors: | Mahsa Naghshineh Abdul Azis Ariffin Hasanah Mohd Ghazali Hamed Mirhosseini Abdulkarim S Mohammad |
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Affiliation: | (1) Department of Food Technology, Faculty of Food, Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia;(2) Department of Food Science, Faculty of Food, Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia; |
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Abstract: | Although blending polyunsaturated oil with more saturated or monounsaturated oils has been studied extensively, there is no
similar information regarding the partial replacement of palm olein with olive oil (OO). Therefore the main objective of this
study was to investigate the effects of OO partial replacement (0, 25, 50, 75, 90 and 100% w/w) on the chemical stability
of palm olein oil (POO). The physicochemical properties of oil samples namely iodine value, peroxide value (PV), anisidine
value, TOTOX value (total oxidation value, TV), free fatty acid (FFA), cloud point, color and viscosity were considered as
response variables. Significant differences among the oil blend properties were determined at the significance level of P < 0.05. Apart from FFA, all the response variables were significantly influenced by type and concentration of oils. The oil
blend containing 10% POO and 90% OO showed the highest TV (6.10); whereas the blend containing 90% POO and 10% OO exhibited
the least TV (2.41). This study indicated that the chemical stability of oil blend significantly (P < 0.05) increased with increasing the proportion of polyunsaturated/monounsaturated fatty acid. |
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