physicochemical studies on sunflower oil blended with cold in India
Physicochemical Studies on Sunflower Oil Blended with Cold
The resultant dry oil was centrifuged at 1080 g and filtered through Whitman filter paper No.1 and kept in a brown glass bottle at 4 ± 0.5°C. Blends preparation: Cold pressed tiger nut oil (TNO)
The analytical data showed that the lowest deterioration during the frying process occurred in tiger nut oil and the highest in sunflower. The changes in the physico-chemical parameters were
csic.esPhysicochemical studies on sunflower oil blended with cold
The obtained results indicate that mixing sunflower oil with cold pressed tiger nut oil increased the stability and hence improved the quality of sunflower oil during the frying
Abstract Blends consisting of sunflower oil and cold pressed tiger nut oil in different proportions were evaluated for various physicochemical parameters over 30 hours of frying process. The
Physicochemical properties of cold pressed sunflower,
The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of
Oil blending is increasingly utilized to improve and model the characteristics of enriched oils. This study aims to investigate the effect of blending refined sunflower oil (rich in essential omega 6
Effect of Cold-Pressing and Soxhlet Extraction on
Jan 15, 2025Abstract This study investigates variation of physicochemical characteristics between sunflower seed oil extracted by cold pressing (CP) and Soxhlet extraction (SE) methods.
Abstract Oil seeds are usually pressed individually to extract the oil. In this study, blends of black cumin seed (BS) with sunflower seed (SS) were used to extract oil by cold
Walsh Medical MediaPhysicochemical Studies on Sunflower Oil Blended with Cold
Blends consisting of sunflower oil and cold pressed tiger nut oil in different proportions were evaluated for various physicochemical parameters over 30 hours of frying process. The
Rehab, F. A. & El Anany, A. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process. Grasas Aceites. 63, 455–465 (2025).
Physicochemical properties of cold pressed sunflower, peanut, rapeseed
The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values.
wer oil affects the fresh blended oil in different ratio. The sunflower oil was replaced with soybean, groundnut and m stard combined in the ratio of 5, 10, 15 and 20 per cent. During the storage of individual and blended oil, specific gravity was reduced with raising the storage period and differe
ijfmrA Pilot Study on the Assessment of Physicochemical
ABSTRACT: The study focuses on the physicochemical properties of the Multi-Sourced Edible Oils (MSEO), the oils selected for this study are cold-pressed groundnut oil and gingelly oil in different proportions. The fatty acid profile and the sensory evaluation of the blended oils were also carried out.
The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain low-calorie fried foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at ratios of 9:1 and 8:2 (v ⁄ v). The frying process was conducted at 180 °± 5 °C for 12 h continuous heating time. Some physico-chemical properties (refractive index
Oil extraction from blends of sunflower and black cumin seeds by cold
In this study, blends of black cumin seed (BS) with sunflower seed (SS) were used to extract oil by cold pressing and the changes in physicochemical properties of the extracted oil were evaluated.
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270),
MDPIAn Intricate Review on Nutritional
Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270),
Indian Agricultural Research JournalsEffect of blending on physicochemical properties
The physicochemical properties like specific gravity, refractive index,smoke point, moisture, and free fatty acid value, peroxide value, saponification value and iodine value of vegetable oils and its blend in ratio of 50:25:25 of groundnut oil, palm oil and sunflower oil respectively were evaluated using standard analysis methods.
Rehab F.M.A., El Anany A.M. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil, during deep frying process. Journal of Food Processing & Technology. 2025;3 (8):176. doi: 10.4172/2157-7110.1000176.
