DOCSLIB.ORG

Blended Rice Bran and Olive Oil – Moving Towards a New Cooking Media

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Blended Rice Bran and Olive Oil – Moving Towards a New Cooking Media International Journal for Life Sciences and Educational Research Vol.1(1), pp. 14 - 20, April- 2013 Avail able online at http://www.ijlser.com E-ISSN : 2321-1229; P – ISSN : 2321-1180 Popular Article Blended rice bran and olive oil – moving tow ards a new cooking media Monika Choudhary * and Kiran Grover Department of Food and Nutrition, Punjab Agricultur al University, Ludhiana –141 004, India Article History : Received 04 February 2013, Accepted 20 March 2013, Abstract Vegetable oil plays a vital role in determining the human health due to its fatty acid composition. Today, a wide range of vegetable oils are available in the market but no single vegetable oil is able to meet recommendations given for healthy oil. So, blending of vegetable oils is gaining popularity to develop a healthier and stable vegetable oil so as to satisfy consumer needs. Blending has emerged as an economical way of modifying the fatty acid composition and physicochemical characteristics besides enhancement in oxidative stability. Rice bran oil has been proved best oil for blending due to its nutrient composition. Besides, the most recent approach has also been developed to increase oleic acid content of vegetable oil by means of direct blending so as to improve the oxidative stability of vegetable oils rich in polyunsaturated fatty acids. So, olive oil can be used for blending as it contains highest amount of oleic acid. In the present paper, status of rice bran oil and olive oil in India and health benefits of these oils have been reviewed and findings of our research study on blended rice bran and olive oil have also been summarized. Keywords: Vegetable oil, Rice bran oil, Olive oil and Blendin g. Introduction The major cholesterol fraction, LDL-C is a strong Dietary fat in the form of edible vegetable atherogen since it favors deposition in tissues oils is an integral to our diets, and comprises of an including blood vessels. Whereas high density important source of calorie density in the human lipoprotein (HDL) scavenges cholesterol from the diet. In India vegetable oil is a main source of dietary blood and tissues and delivers to the liver where fat. Vegetable oil plays a vital role in determining it is processed for excretion. The triglycerides are the cholesterol levels in the blood due to its fatty also important since they influence lipid deposition acid composition. In the body, fatty acids, used for and clotting mechanisms. Thus, circulating levels the generation of cellular energy and biosynthesis of LDL and HDL cholesterol and triglycerides are of membrane lipids and lipid mediators, are measures of the risk of atherosclerosis (Vijaylaxmi essential in the development of central nervous et al ., 2007). system, modulate lipoprotein metabolism and risk Besides, the vegetable oils have nutritional for diet-related non-communicable diseases, value and health benefits due to the presence of namely, coronary heart disease (CHD), diabetes essential fatty acids and many micronutrients and cancers. High intakes of saturated fatty as unsaponifiable matter such as tocopherols, acids (SFA) increase blood levels of total and low tocotrienols, β-carotene, oryzanol, squalene etc, density lipoprotein cholesterol (LDL-C) and which have been reported for health benefits accelerates the process of atherosclerosis. On the (Khan et al ., 2011). Essential fatty acids are the other hand monounsaturated fatty acids (MUFA) precursors for prostaglandins which in turn play a and polyunsaturated fatty acids (PUFA) have the key role in regulating many physiological processes opposite effects (Ajay and Prabhakaran, 2010). in the body, such as controlling blood pressure, *Corresponding Author : Monika Choudhary , E mail : [email protected] 14 Monika Choudhary and Kiran Grover, IJLSER, Vol 1 (1) : 14 – 20, 2013 lowering blood cholesterol, preventing vascular as new evidence accumulates. The food value of damage in the brain and blood clot in the arteries the edible oils depends on the chemical properties (Neitzel, 2010). No doubt that dietary fat performs like iodine value, peroxide value, oxidative stability, many important physiological roles but still it is acidity etc., as well as on some physical properties desirable to limit the consumption of fats and oils. like solidification temperature, color, appearance The quantity and quality of dietary fats and oils etc. (Shibasaki and Yamane, 2000). To enhance the intake play a very important role in causing many oxidative stability and plasticity of oil hydrogenation of the diseases. The Indian Council of Medical was developed. But it is now a well established Research (ICMR) has suggested desirable fat intake fact that it produces trans fatty acids which by providing 20 per cent energy in a normal diet have harmful effects on human health. These oils which ensure 8-10 per cent energy from SFAs, and solidify in the food under cold conditions and thus PUFAs each and 10-12 per cent energy from discourage the consumer from using these oils. In MUFAs (ICMR, 2010). Whereas, The World Health fact it degrades the food’s aesthetic value too Organization (WHO) has recommended the total fat (Siddique et al ., 2010). intake to be in the range of 30-35 percent with Short term scientific studies have found that saturated fatty acids <10 per cent, polyunsaturated vegetable oils e.g. soybean, sunflower, safflower, ted fatty acids 6-11 per cent and mono-unsatured cottonseed had the ability to reduce total cholesterol fatty acids 10-14 percent (WHO, 2008). but in due course of time evidence began to A wide range of vegetable oils is available accumulate establishing that although PUFAs were in the market. However, single vegetable oils are effective in reducing the LDL-C but these were not up to standards to meet consumer satisfaction ineffective in controlling triglycerides and VLDL- in terms of their physicochemical properties or C. Further, a very high content of PUFAs had the for the texture and stability of the food products undesirable effect of reducing the ‘good HDL-C’ as (Reyes-Hernandez et al ., 2007). To combat this well (Ghafoorunissa et al ., 2002). The excessive problem, blending of vegetable oils is gaining intake of these oils could impair the ability of popularity in the oil industry to satisfy consumer antioxidants in the human system to control free needs. Several research studies have demonstrated radicals and thereby enhance the risk of cardio- the quality and properties of blended oils like vascular disease (CVD) including hypertension, sunflower and rice bran oil, sunflower and palm diabetes mellitus, hyperlipidemia, atherosclerosis, olein oil, soybean and palm olein oil, rice bran and certain cancers and contribute to the ageing mustard oil, coconut and groundnut oil, sesame problem (WHO, 2008). It further came to light and coconut oil (Bhatnagar et al., 2009; Kennedy that since these oils contain very high level of et al., 2010; Siddique et al., 2010 and Khan et al., PUFAs, therefore, the rate of oxidation of such oils 2011), but no study has been reported to is also very high as compared to those with high document the health benefits of blended rice bran MUFAs and SFAs profiles. The shelf life of and olive oil. In the present paper, status of rice vegetable oils in food uses and their applicability bran oil (RBO) and olive oil (OO) in India and the in industrial situations is greatly dependent on health benefits of these oils have been reviewed their oxidative stabilities (Hooper et al ., 2006). and findings of our research study on blended rice So, the new concept with regard to cooking bran and olive oil have also been summarized. oil which is gaining popularity worldwide is blending Blending – An emerging trend of vegetable oils due to advantages like to improve Choice of healthy cooking oil has been a thermal stability, oxidative stability, and nutritional controversial subject since ideas keep on changing benefits (Gulla and Waghray, 2011 ). The oxidative Available online at www.ijlser.com, © 2013, All Right Re ser ved 15 Monika Choudhary and Kiran Grover, IJLSER, Vol 1 (1) : 14 – 20, 2013 stability, iodine value and peroxide value can be beneficial impact on raising good cholesterol improved in this way to get good and desirable (HDL-C) while reducing the bad cholesterol (LDL- blends (Nor Aini and Sabariah, 2005). According C) particularly the triglycerides and VLDL-C. The to PFA (Prevention of Food Adulteration Act) 4th natural antioxidants besides controlling blood Amendment Rules 1992, blending of any two cholesterol level also help in maintaining blood vegetable oils (wherein the component oil used pressure and lowering blood glucose level via in the admixture is not less than 20%) has been increasing the insulin sensitivity (Kuriyan et al., permitted so as to increase the overall availability 2005). Oryzanol is also beneficial in a range of of oils of consumers’ choice and to ensure optimal other ailments including gastrointestinal disorders health benefits (PFA, 1954). To improve the and nerve imbalance. It is also known to have a oxidative stability of vegetable oils rich in significant effect on menopause by alleviating the polyunsaturated fatty acids, the most recent menopausal symptoms like hot flashes (Patel and approach has been developed to increase oleic Naik, 2004). Rice bran oil’s other components like acid content of vegetable oil by means of direct tocotrienols and squalene have powerful anti- blending of oils, genetic modifications and cancer and anti-ageing properties (Sierra et al ., compositional changes via chemical means 2005). (Aluyor and Jesu, 2008). Oleic acid is more stable The high oxidative stability of RBO makes towards oxidation both at ambient storage it preferred oil for frying and baking applications temperatures and at the high temperatures that (Usha and Premi, 2011). Studies have shown that prevail during the cooking and frying of food. snacks prepared in rice bran oil absorb 12-25 Therefore, oils with high amounts of oleic acid are percent less oil than those prepared in groundnut slower in developing oxidative rancidity during oil.
Load more

Recommended publications
  • International Journal for Scientific Research & Development| Vol. 7, Issue 03, 2019 | ISSN (Online): 2321-0613
    IJSRD - International Journal for Scientific Research & Development| Vol. 7, Issue 03, 2019 | ISSN (online): 2321-0613 Significance of Ethanol Blended Biodiesel Powered Diesel Engine Aditya Deshmukh1 Shrikrushna Dhakne2 Tohid Pathan3 Rahul Dimbar4 C. Srinidhi5 1,2,3,4UG Students 5Assistant Professor 1,2,3,4,5Department of Mechanical Engineering 1,2,3,4,5Suman Ramesh Tulsiani Tehnical Campus Faculty of Engineering Khamshet Pune, Maharashtra, India Abstract— In recent years, energy consumption is increasing engines. This chemical treatment is known as due to increase in the demand for the energy due to transesterification. Transesterification involves breaking of industrialization and increase in number of automobiles. This large triglycerides into a smaller Monoalkyl ester. The High leads to depletion of fossil fuels and hence researchers Viscosity of triglycerides can be reduced by the concentrate on alternative fuels which reduce the engine transesterification process in which triglyceride decompose emission and are environmentally friendly. This leads to into glycerol and glycerin, which is the biodiesel. The biodiesel produced from non-edible as an immediate biodiesel can be produced from a variety of edible and substitute to the fossil diesel. In this work, we used Kenaf oil nonedible oils, animal fats etc. The chosen oil will be for the production of the biodiesel as it has considerable subjected to transesterification in the existence of catalyst to potential for the production of the biodiesel. In this work, produce biodiesel. biodiesel was produced from the Kenaf oil using Indian consumption of petroleum fuels for the transesterification and we found that the properties of the period of 2008-09 was 30.50 million tons.
    [Show full text]
  • Palm Oil and Rice Bran Oil: Current Status and Future Prospects
    International Journal of Plant Physiology and Biochemistry Vol. 3(8), pp. 125-132, August 2011 Available online at http://www.academicjournals.org/ijppb ISSN-2141-2162 ©2011 Academic Journals Review Palm oil and rice bran oil: Current status and future prospects Kusum R., Bommayya H., Fayaz Pasha P. and Ramachandran H. D.* Department of Biochemistry, Dr. Ambedkar Veedhi Bangalore University, Bangalore - 560001, India. Accepted 17 June, 2011 The continued demand for edible oils by the ever increasing population makes it pertinent to explore new sources. In this direction, two new edible oils namely palm oil and rice bran oil have been subjected to nutritional and toxicological evaluations of their chemicals constituents. An attempt has been made in this article to assess the acceptability of the two oils based on the various investigations that have been carried out so far. Key words: Palm oil, rice bran oil, anti-oxidants, cholesterol fatty acids, phospholipids, tocopherols, oryzanol, cardiovascular diseases. INTRODUCTION Vegetable oils are the main source of dietary fat for Among the oils under consideration, palm oil and rice almost all sections of the Indian population and there is a bran oil offer great scope in India, as they are widely continued growing demand from both caterers and con- preferred by the vanaspathi industries and also by the sumers. Although the Indian population has a penchant Indian consumer. The oil palm gives higher yields in for a variety of deep fried products, there is also a greater comparison with other oil yielding species. Rice bran oil awareness of the problems such as atherosclerosis also offers high potential, as India has high rice caused by saturated fats.
    [Show full text]
  • Cooking Oil Facts
    Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil.
    [Show full text]
  • Natural, Vegan & Gluten-Free
    Natural, Vegan & Gluten-Free All FarmHouse Fresh® products are Paraben and Sulfate free, made with up to 99.6% natural ingredients and made in Texas. Many of our products are also Vegan and Gluten-Free! Ingredient Decks Honey Heel Glaze: Water/Eau, Glycerine, Polysorbate 20, Polyquaternium-37, Parfum, Honey, Natural Rice Bran Oil (Orza Sativa), Tocopheryl Acetate (Vitamin E),Tetrahexyldecyl Ascorbate, Panthenol, Carica Papaya (Papaya) Fruit Extract, Ananas Sativus (Pineapple) Fruit Extract, Aloe Barbadensis Leaf Juice, Lactic Acid, PEG-40 Hydrogenated Castor Oil, Potassium Sorbate, Diazolidinyl Urea, DMDM Hydantoin, Caramel, Annatto. Strawberry Smash: Aloe Barbadensis Leaf Juice, Water/Eau, Glycerin, Glycine Soja (Soybean) Oil, Polysorbate 80, Butyrospermum Parkii (Shea Butter), Cetearyl Alcohol, Ceteareth-20, Cetyl Alcohol, Stearyl Alcohol, Parfum, Fragaria Vesca (Strawberry) Fruit Extract, Oryza Sativa (Rice) Barn Oil, Ethylhexyl Palmitate, Dimethicone, Cyanocobalmin (Vitamin B12), Tocopheryl Acetate, Menthone Glycerin Acetal, Carbomer, Disodium EDTA, Tetrasodium EDTA, Sodium Hydroxymethylglycinate, Sodium Hydroxide, Phenoxyethanol, Caprylyl Glycol, Potassium Sorbate Sweet Cream Body Milk: Water/Eau, Glycine Soja (Soybean) Oil, Sorbitol, Glycerin, Glyceryl Stearate, PEG-100 Stearate, Cetyl Alcohol, Oryza Sativa (Rice) Bran Oil, Simmondsia Chinensis (Jojoba) Seed Oil, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Persea Gratissima (Avocado) Oil, Sesamum Indicum (Sesame) Seed Oil, Stearyl Alcohol, Dimethicone, Polysorbate 20, Carbomer,
    [Show full text]
  • Journal of Food Science and Technology 1978 Volume.15 No.3
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF FOOD SCIENTISTS & TECHNOLOGISTS, INDIA VOL 15 NO. 3 MAY-JUNE 1978 ASSOCIATION OF FOOD SCIENTISTS AND TECHNOLOGISTS (INDIA) The Association is a professional and educational organization of Food Scientists and Technologists AFFILIATED TO THE INSTITUTE OF FOOD TECHNOLOGISTS, USA Objects: 1. To stimulate research on various aspects of Food Science and Technology. 2. To provide a forum for the exchange, discussion and dissemination of current developments in the field of Food Science and Technology. 3. To promote the profession of Food Science and Technology. The ultimate object is to serve humanity through better food. Major Activities: 1. Publication of Journal of Food Science and Technology—bi-monthly. 2. Arranging lectures and seminars for the benefit of members. 3. Holding symposia on different aspects of Food Science and Technology. Membership : Membership is open to graduates and diploma holders in Food Science and Technology, and to those engaged in the profession. All the members will receive the Journal published by the Association. Regional branches of the Association have been established in Eastern, Northern, Central and Western zones of India. Membership Subscription Annual Journal Subscription Life Membership Rs 250 Inland Rs 80 Corporate Members Foreign: (for firms, etc.) (per year) Rs 250 Surface Mail $ 20 Members 55 Rs 15 Air Mail $ 28 Associate Members (for students, etc.) 55 Rs 10 Admission 55 Re 1 For membership a.id other particulars kindly address The Honorary Executive Secretary Association of Food Scientists and Technologists, India Central Food Technological Research Institute. Mysore-13, India Editor JOURNAL OF FOOD SCIENCE D.
    [Show full text]
  • Properties of Healthy Oil Formulated from Red Palm, Rice Bran and Sesame Oils
    Songklanakarin J. Sci. Technol. 41 (2), 450-458, Mar. - Apr. 2019 Original Article Properties of healthy oil formulated from red palm, rice bran and sesame oils Mayuree Chompoo1, Nanthina Damrongwattanakool2, and Patcharin Raviyan1* 1 Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mueang, Chiang Mai, 50100 Thailand 2 Division of Food Science and Technology, Faculty of Agricultural Technology, Lampang Rajabhat University, Mueang, Lampang, 52000 Thailand Received: 19 August 2016; Revised: 17 November 2017; Accepted: 9 December 2017 Abstract A healthy edible oil was developed by blending red palm, rice bran and sesame oils at various proportions to achieve an oil blend with balanced ratio of fatty acids as recommended by the American Heart Association. The optimal blend was red palm oil 33.0: rice bran oil 35.0: sesame oil 32.0 (% by weight), which contained saturated, monounsaturated, and polyunsaturated fatty acids in the ratio 1. 00: 1. 33: 1. 02. The optimal blend was rich in natural antioxidants, including gamma-oryzanol, tocopherols, sesamin, and carotenoids at 524, 454, 362 and 254 mg/kg, respectively. The panelists were satisfied with the sensory characteristics of the oil; the quality of the oil stored at 30 °C remained acceptable by the product standard for more than 120 days. This developed oil blend offers potential as a healthy edible oil that is balanced in fatty acids and high in powerful antioxidants. Keywords: blending, healthy oil, red palm oil, rice bran oil, sesame oil 1. Introduction Red palm oil can be prepared from palm oil that is abundant in Thailand.
    [Show full text]
  • Lipase – Catalyzed Modification of Rice Bran Oil Solid Fat Fraction Patchara Kosiyanant1, Garima Pande2, Wanna Tungjaroenchai1, and Casimir C
    Journal of Oleo Science Copyright ©2018 by Japan Oil Chemists’ Society J-STAGE Advance Publication date : September 13, 2018 doi : 10.5650/jos.ess18078 J. Oleo Sci. Lipase – catalyzed Modification of Rice Bran Oil Solid Fat Fraction Patchara Kosiyanant1, Garima Pande2, Wanna Tungjaroenchai1, and Casimir C. Akoh2＊ 1 Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, THAILAND 2 Department of Food Science and Technology, The University of Georgia, Athens, Georgia, 30602, USA Abstract: This study used a rice bran oil solid fat fraction (RBOSF) to produce cocoa butter alternatives via interesterification reaction catalyzed by immobilized lipase (Lipozyme® RM IM) in hexane. Effects of reaction time (6, 12, and 18 h), temperature (55, 60, and 65℃), mole ratios of 3 substrates [RBOSF:palm olein:C18:0 donors (1:1:2, 1:2:3, and 1:2:6)] were determined. The substrate system was dissolved in 3 mL of hexane and 10% of lipase was added. Two sources of C18:0 donors, stearic acid (SAd) and ethyl stearate (ESd) were used. Pancreatic lipase – catalyzed sn-2 positional analysis was also performed on both substrates and structured lipids (interesterification products). Structured lipids (SL) were analyzed by gas – liquid chromatography (G40.35LC) for fatty acid composition. Major fatty acids of RBOSF were C18:1, oleic acid (OA, 41.15±0.01%), C18:2, linoleic acid (LA, 30.05±0.01%) and C16:0, palmitic acid (PA, 22.64±0.01%), respectively. A commercial raw cocoa butter (CB) contained C18:0, stearic acid (SA, 33.13±0.04%), OA (32.52±0.03%), and PA (28.90±0.01%), respectively.
    [Show full text]
  • ANTIMICROBIAL ACTIVITIES of VEGETABLE OIL-EXTRACTED ASTAXANTHIN from MICROALGAE Haematococcus Pluvialis
    ANTIMICROBIAL ACTIVITIES OF VEGETABLE OIL-EXTRACTED ASTAXANTHIN FROM MICROALGAE Haematococcus pluvialis Panicha Phromthong1, Supatra Nakbat1, Itthayakorn Promputtha1,* 1School of Cosmetic Science, Mae Fah Luang University, 333 Moo 1, Tasud, Muang, Chiang Rai 57100, Thailand *e-mail: [email protected] Abstract This study aimed to extract astaxanthin from algae using bio-solvent vegetables oils and investigate for antimicrobial potential of the crude extract. Microalgae Haematococcus pluvialis was cultivated in appropriated conditions and extracted for astaxanthin. The crude extracts were tested for antimicrobial activities with the panel of test microorganisms; four strain of bacteria and one strain of yeast. The highest astaxanthin content was expressed in crude extract of coconut oil after 48 hrs of extraction. The coconut oil extract susceptible to all 5 tested microorganisms, while tea seed oil, olive oil, rice bran oil extracts susceptible to 2 test microorganisms, sesame and grapes seed oil extracts susceptible to 1 test microorganism, where as astaxanthin extracted with palm and sweet almond oils did not show any antimicrobial activity. Bacterial tested microorganisms showed more susceptibility to oil extracted than yeast since Escherichia coli susceptible to 4 extracts (coconut, tea seed, sesame, and olive oils), Salmonella typhimurium susceptible to 3 extracts (coconut, rice bran, and grapes seed oils), Pseudomonas aeruginosa susceptible to 2 extracts (coconut and olive oils), Staphylococcus aureus susceptible to 3 extracts (coconut, tea seed, and rice bran oils), while yeast Candida albicans susceptible to only coconut oil extract. A 100% of microorganism was susceptible to coconut oil extracted astaxanthin, while 100% of microorganism resistant to palm and sweet almond oil extracts.
    [Show full text]
  • Rice Bran Oils Rice Bran Oils
    Comparative Study RiceRice BranBran OilsOils ThisThis isis thethe bestbest lessless oilyoily cookingcooking oiloil Today’s consumers are spoilt for choices. Be it electronics, FMCG or fashion, diverse product as- sortments with different USPs attached are luring us constantly. The majority of shopping we do is influenced by scores of factors including advertisements, SM promotions, product packaging, and discounts. Making an informed decision comes at the cost of these factors. For instance, in your daily need shopping too, while choosing the rice bran oil-do we check how much oryzanol (a natural antioxidant) is there or we just pick up the brand for its smart packaging/offers? Do we care to know oryzanol also helps in reducing hypertension? In this month’s comparative test study, Consumer Voice team singled out 9 popular brands of rice bran oils and tested the brands at an NABL accred- ited lab to rank the oils as per their performances. A Consumer Voice Report ice bran oil is preferred primarily for its rich our food also makes it more economical. In our oryzanol, vitamin E, ideal fatty acid balance, comparative test of 9 regular selling brands, each Rantioxidant capacity, and cholesterol- brand was evaluated based on parameters including lowering abilities. Moreover, the oil is very light and oryzanol, saponification value, unsaponifiable matter, the flavor is delicate. Foods cooked with rice bran oil MUFA, PUFA, saturated fatty acid, moisture, absorb up to 15-20 percent less oil! Less oil in food refractive index, specific gravity, iodine value, items means reduced calories, better and lighter tasting peroxide value, flash point, argemone oil, etc.
    [Show full text]
  • (1988): Methods of Sampling and Test for Oils and Fats, Part II
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 548-2-9 (1988): Methods of sampling and test for oils and fats, Part II: Purity tests, Section 9: Test for presence of Karanja (Pungam) oils in other oils [FAD 13: Oils and Oilseeds] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” (Reaffirmed 2010) IS : 548 ( Part 2lSec 9 ) - 1988 ( Reaffirmed 1994 ) Indian Standard METHODSOFSAMPLINGANDTEST FOROILSANDFATS PART 2 PURITY TESTS Section 9 Test for Presence of Karanja ( /+ngam ) Oil in Other Oils ( Fourth Revision ) Second Reprint APRIL 1998 UDC 665.21.3~543t665.325.37
    [Show full text]
  • Quantification of Rice Bran Oil in Oil Blends
    GRASAS Y ACEITES, 63 (1), ENERO-MARZO, 53-60, 2012, ISSN: 0017-3495 DOI: 10.3989/gya.033311 Quantification of rice bran oil in oil blends By R. Mishra*, H.K. Sharma and G. Sengar Food Engineering and Technology Department. Sant Longowal Institute of Engineering & Technology (Deemed to be University) Longowal – 148 106. Sangrur (PUNJAB). INDIA *Corresponding author: [email protected] RESUMEN ultrasonic velocity and methods based on physico-chemical parameters. The physicochemical parameters such as Cuantificación de aceite de salvado de arroz en mez- ultrasonic velocity, relative association and acoustic clas de aceites. impedance at 2 MHz, iodine value, palmitic acid content and oryzanol content reflected significant changes with Se analizaron diversos parámetros físico-químicos pa- increased proportions of PRBO in the blended oils. These ra la evaluación de mezclas de aceites en diferentes pro- parameters were selected as dependent parameters and % porciones que incluyen: aceite de salvado de arroz físíca- PRBO proportion was selected as independent parameters. mente refinado (PRBO): aceite de girasol (SNF) y las The study revealed that regression equations based on mezclas PRBO: aceite de cártamo (SAF) en diferentes pro- the oryzanol content, palmitic acid composition, ultrasonic porciones. La cuantificación de la presencia del aceite de velocity, relative association, acoustic impedance, and salvado de arroz en las mezclas se llevó a cabo por dife- iodine value can be used for the quantification of rice bran rentes métodos, como cromatografía de gases (GC), cro- oil in blended oils. The rice bran oil can easily be quantified matografía líquida (HPLC), ultrasonidos y métodos basa- in the blended oils based on the oryzanol content by HPLC dos en otros parámetros físico-químicos.
    [Show full text]
  • Rice Bran Oil It’S Smoking-Hot and All Good
    Comparative Test Rice Bran Oil It’s smoking-hot and all good Rice bran oil is an excellent source of oryzanol, a natural and powerful antioxidant. Besides, it meets many of the criteria that define healthy edible oil for us, covering smoking point (a high smoking point means the oil holds on to its nutritional content at higher temperatures), good monounsaturated and polyunsaturated fats (as against bad saturated fats), HDL (good) cholesterol, and so on. At the same time, health claims by edible oil brands are a dime a dozen and can leave the consumer confused about the best/better buy. So, are all rice bran oils equally suitable for your consumption? Do they all meet the basic requirements? What do we know about their ‘fatty acid profile’? Do we know that the iodine value in your rice bran oil is a measure of the unsaturated fats therein? Is there a way to find out if there are other oils or fats in your edible oil? How many of us know that the lower the acid value, the better the quality? This report is a firsthand study of nine brands of rice bran oil available with various retailers in India. A Consumer Voice Report 8 • Rice Bran Oil e tested the nine popular brands edible purposes. All brands except Patanjali were in on a range of quality, safety high-density polypacks of one litre capacity; Patanjali and acceptability parameters. was packed in plastic bottle. All mentioned the These included oryzanol, fatty nutritional values of the oil on the packaging. acid composition (saturated Wand unsaturated fatty acids), unsaponifiable matter, The samples were tested as per specification saponification and iodine values, acid and peroxide laid out by FSS Regulations, 2011, and relevant values, refractive index and flash point.
    [Show full text]