September 1, 2019 Thesis Open Access

Hiwot Dereje

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    <subfield code="a">FOOD SCIENCE AND APPLIED NUTRITION COLLEGE OF APPLIED SCIENCE</subfield>
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    <subfield code="a">&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;</subfield>
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