Comparative quality assessment of edible and blended edible oils
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Authors
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Ratnesh Kumar
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
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Suresh Chandra
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
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Samsher
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
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Vikrant Kumar
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
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Balwant Singh
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
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Vipul Chaudhary
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
Author
Keywords:
Edible oil, iodine value, peroxide valueAbstract
The chemical and physical properties of oils are amongst the most important properties that determine the quality and
help to describe the present condition of oils. The soybean oil used as based oil for replacement. The soybean oil was
replaced by (40-85); mustard, sunflower and groundnut are each (5-20%). pH of individual and blended oil was ranged
between 3.2 to 5.4, density (0.892 to 0.900), Specific gravity (0.8363 to 0.8391), Free fatty acid (0.14 to 0.19), Iodine value
(2.20 to 2.22), Peroxide value (0.16 to 0.34), pH, density, Sp. gravity, Iodine value, FFA, Peroxide value of individual as well
as blended oil was increased with increase the storage period under different storage condition. This affects was seen
as replacement of soybean oil from other oil i.e. sunflower, groundnut and mustard oil. The storage oils at room
temperature affect the quality of oil during storage.
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