FOOD SCIENCE AND APPLIED NUTRITION COLLEGE OF APPLIED SCIENCE

Today, a wide range of edible oils are available in the market but no single edible oil is
able to meet recommendations given for healthy oil. So, blending of different edible oils is
an emerging mechanism to develop a healthier and stable edible oil so as to satisfy
consumer needs. Blending is an economical way of modifying the physicochemical
characteristics besides enhancement of oxidative stability. Thus, in this study blends of
sesame, niger and flax seed oil in different proportions were evaluated for various
physicochemical parameters: density, viscosity, refractive index, accelerated oxidative
stability, saponification value and peroxide value were determined using standard method
using digital analytical balance, Brookfield RHEO meter DV3T instrument, Krusi
Optronic, 892 professional Rancimate apparatus, AOAC official Method no. 920.160 and
titration with Na2S2O3 solution, respectively. The density, viscosity, refractive index,
saponification value and accelerated oxidative stability value ranged: 0.921(N12F81S7)-
0.957(N8F20S72) g/mL; 46.2(S100)-63.6(F100) centipoise; 1.473(F100)-1.482(S100);
171(N34S66)-177(N47F53) mg of KOH/g of oil; 0.874(F100)-4.697(S100) hours, respectively