Development of rice bran oil blends for quality improvement.
作者： Monika Choudhary , Kiran Grover , Gurpreet Kaur
DOI: 10.1016/J.FOODCHEM.2014.10.051
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摘要: Six rice bran oil (RBO) blends were prepared in two ratios i.e., 80:20 and 70:30 analysed for physicochemical properties, antioxidants fatty acid composition. Among all the RBO blends, oil+groundnut (70:30) had highest smoke point (204 °C) oil+olive was most stable blend terms of chemical parameters. The value total observed oil+sunflower (2568.7 mg/kg). Fatty composition (SFA:MUFA:PUFA) (1:1.5:2) oil+palm (80:20), products using this blend, close to recommended intake. Boiling with sauteing a better cooking method maintaining ratios.
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