September 1, 2019 Thesis Open Access

Hiwot Dereje

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  <identifier identifierType="DOI">10.20372/nadre:2101</identifier>
  <creators>
    <creator>
      <creatorName>Hiwot Dereje</creatorName>
    </creator>
  </creators>
  <titles>
    <title>FOOD SCIENCE AND APPLIED NUTRITION COLLEGE OF APPLIED SCIENCE</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <dates>
    <date dateType="Issued">2019-09-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/2101</alternateIdentifier>
  </alternateIdentifiers>
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    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:2100</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aastu</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Today, a wide range of edible oils are available in the market but no single edible oil is&lt;br&gt;
able to meet recommendations given for healthy oil. So, blending of different edible oils is&lt;br&gt;
an emerging mechanism to develop a healthier and stable edible oil so as to satisfy&lt;br&gt;
consumer needs. Blending is an economical way of modifying the physicochemical&lt;br&gt;
characteristics besides enhancement of oxidative stability. Thus, in this study blends of&lt;br&gt;
sesame, niger and flax seed oil in different proportions were evaluated for various&lt;br&gt;
physicochemical parameters: density, viscosity, refractive index, accelerated oxidative&lt;br&gt;
stability, saponification value and peroxide value were determined using standard method&lt;br&gt;
using digital analytical balance, Brookfield RHEO meter DV3T instrument, Krusi&lt;br&gt;
Optronic, 892 professional Rancimate apparatus, AOAC official Method no. 920.160 and&lt;br&gt;
titration with Na2S2O3 solution, respectively. The density, viscosity, refractive index,&lt;br&gt;
saponification value and accelerated oxidative stability value ranged: 0.921(N12F81S7)-&lt;br&gt;
0.957(N8F20S72) g/mL; 46.2(S100)-63.6(F100) centipoise; 1.473(F100)-1.482(S100);&lt;br&gt;
171(N34S66)-177(N47F53) mg of KOH/g of oil; 0.874(F100)-4.697(S100) hours, respectively&lt;/p&gt;</description>
  </descriptions>
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