Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part B
Modification of refined palm oil by blending with Akashmoni seed oil (Acacia auriculiformis) to improve its nutritional value and study of its frying properties
Author(s): Amartya Kumar Gupta and Nandita Das
Abstract: This study explores the nutritional and frying performance improvements achieved by blending refined palm oil with akashmoni seed oil (Acacia auriculiformis). Refined palm oil, rich in saturated fatty acids, offers oxidative stability, while akashmoni oil contributes polyunsaturated fatty acids for enhanced nutritional value. Blended oils were analyzed for fatty acid composition and subjected to frying tests, including periodic assessments of oxidative stability indicators. The study reveals that the blended oil exhibited lower peroxide and anisidine values and maintained a balanced fatty acid profile, demonstrating its potential as a healthier alternative for culinary use.
Pages: 96-101 | Views: 26 | Downloads: 13
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How to cite this article:
Amartya Kumar Gupta, Nandita Das. Modification of refined palm oil by blending with Akashmoni seed oil (Acacia auriculiformis) to improve its nutritional value and study of its frying properties. J Curr Res Food Sci 2024;5(2):96-101.
