September 1, 2019 Thesis Open Access

Hiwot Dereje

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{
  "description": "<p>Today, a wide range of edible oils are available in the market but no single edible oil is<br>\nable to meet recommendations given for healthy oil. So, blending of different edible oils is<br>\nan emerging mechanism to develop a healthier and stable edible oil so as to satisfy<br>\nconsumer needs. Blending is an economical way of modifying the physicochemical<br>\ncharacteristics besides enhancement of oxidative stability. Thus, in this study blends of<br>\nsesame, niger and flax seed oil in different proportions were evaluated for various<br>\nphysicochemical parameters: density, viscosity, refractive index, accelerated oxidative<br>\nstability, saponification value and peroxide value were determined using standard method<br>\nusing digital analytical balance, Brookfield RHEO meter DV3T instrument, Krusi<br>\nOptronic, 892 professional Rancimate apparatus, AOAC official Method no. 920.160 and<br>\ntitration with Na2S2O3 solution, respectively. The density, viscosity, refractive index,<br>\nsaponification value and accelerated oxidative stability value ranged: 0.921(N12F81S7)-<br>\n0.957(N8F20S72) g/mL; 46.2(S100)-63.6(F100) centipoise; 1.473(F100)-1.482(S100);<br>\n171(N34S66)-177(N47F53) mg of KOH/g of oil; 0.874(F100)-4.697(S100) hours, respectively</p>", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "creator": [
    {
      "@type": "Person", 
      "name": "Hiwot Dereje"
    }
  ], 
  "headline": "FOOD SCIENCE AND APPLIED NUTRITION COLLEGE OF APPLIED SCIENCE", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2019-09-01", 
  "url": "https://nadre.ethernet.edu.et/record/2101", 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.20372/nadre:2101", 
  "@id": "https://doi.org/10.20372/nadre:2101", 
  "@type": "ScholarlyArticle", 
  "name": "FOOD SCIENCE AND APPLIED NUTRITION COLLEGE OF APPLIED SCIENCE"
}