Pallavi Mehata ¹, Asha Patil ¹, Bujuta Herlekar ¹

Affiliations
1 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

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Pallavi Mehta ¹, Asha Patil ¹, Vengala Uma Kalyani ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University, Baroda - 390 002, IN

Abstract

The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.

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