Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

Q2 Agricultural and Biological Sciences
Mounica Sura , Vineela Sai Megavath , Asif Shareef Mohammad , Saritha Pendyala , Madhuri Kulkarni , Anitha Sreeyapureddy , Shanthi Kuthadi
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引用次数: 5

Abstract

Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended oils was chosen taking into consideration the regular use of coconut oil (CO), palm oil (PAO), peanut oil (PO), and groundnut oil (GO), and using these blends three popular South Indian snacks were prepared. The oil blending was in the proportion of 50:50 using four different oils. This study includes the physicochemical properties of blended oils such as their pH, colour, nutritional assessment, and changes in the parameters of mixed oils. Additionally, these oil mixes were utilized for preparing different types of gram flour snacks including potato fries, pakoda, and karasev. The shelf life of the snacks was studied, considering the changes in their synthetic and tangible attributes. The changes seen in the oil separated from the fried items were very close to that of the control. Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks. Six oil blends (CO:PO, CO:PAO, CO:GO, PO:GO, PO:PAO, and GO:PAO) were prepared successfully. Among the blended oils, coconut oil with peanut oil showed the highest spread ability, while groundnut oil with palm oil showed the lowest spread ability. The coconut and groundnut oil blend showed the highest ratio (58.8%) of unsaturated to saturated fatty acids. Polyunsaturated linoleic acid (18:2; 24.3%), α-linoleic acid (18:2; 5%), oleic acid (18:1; 25%), capric acid (2.8%), lauric acid (1.8%), myristic acid (1.6%), palmitic acid (16:0; 14.5%), and steric acid (18:0; 9.2%) were seen in the coconut and groundnut oil blend. The palm and peanut oil blend showed the least ratio (51.4%) for unsaturated and saturated oils, with oleic acid (21%), lauric acid (1.9%), and α-linoleic acid (2%). Among all the blended oils, coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products. The content of free fatty acids was very high in the combination of palm and peanut oil. The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance (8%), flavour of the product prepared with combinations of groundnut (refined) oil has high acceptability, good texture (8%), high acceptability (8%) in taste and overall acceptability of sensory evaluation. These blends in the future may develop good quality oils giving a high shelf life to food products.

混合油质量参数及革兰粉产品感官评价研究
与单一油相比,混合油有很多用途,因为它们含有较高的omega - 9含量。它们有助于大脑发育,降低患心脏病的风险。选择混合油的研究考虑了椰子油(CO)、棕榈油(PAO)、花生油(PO)和花生油(GO)的常规使用,并使用这些混合物制备了三种受欢迎的南印度小吃。四种不同的油按50:50的比例混合。本研究包括混合油的理化性质,如其pH值、颜色、营养评价和混合油参数的变化。此外,这些油混合物被用来制作不同类型的克面粉小吃,包括土豆薯条、pakoda和karasev。考虑零食的综合属性和有形属性的变化,对其货架期进行了研究。从油炸食品中分离出来的油的变化与对照组非常接近。对准备好的油酥饼的实际评估表明,在长达两周的时间里,它们是安全的。成功制备了6种共混油(CO:PO、CO:PAO、CO:GO、PO:GO、PO:PAO和GO:PAO)。在混合油中,椰子油与花生油的涂抹能力最高,花生油与棕榈油的涂抹能力最低。椰子油和花生油的不饱和脂肪酸与饱和脂肪酸的比例最高(58.8%)。多不饱和亚油酸(18:2;24.3%), α-亚油酸(18:2;5%),油酸(18:1;25%),癸酸(2.8%),月桂酸(1.8%),肉豆蔻酸(1.6%),棕榈酸(16:0;14.5%),甾体酸(18:0;9.2%)在椰子和花生油混合物中发现。棕榈油和花生油混合的不饱和和不饱和油比例最低(51.4%),油酸(21%)、月桂酸(1.9%)和α-亚油酸(2%)占比最高。在所有混合油中,椰子油与花生油混合对革兰粉产品的可接受程度最高。棕榈油和花生油混合后的游离脂肪酸含量很高。使用椰子油和花生油混合制备的三克面粉产品外观好(8%),花生油(精炼)组合制备的产品风味可接受度高,质地好(8%),口感可接受度高(8%),感官评价总体可接受。这些混合物在未来可能会开发出高质量的油,使食品保质期更长。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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