Study on cold stability of palm olein blended with rice bran oil

Ooi, Christopher (2011) Study on cold stability of palm olein blended with rice bran oil. Universiti Malaysia Sabah. (Unpublished)


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The objective of thesis was to determine the quality (i.e. cloud points and iodine values) of palm olein (PO) blended into rice bran oil (RBO) and to determine the oil blends that remain cold-stable and clear for one month at different storage temperature. Samples were blended according to the RBO:PO ratio of 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0. Mean cloud points were between 5.4°C (for sample of 100 % RBO) and 10.0oC (100 % PO sample). Mean iodine values (in g / 100 g) were between 64 (100 % PO sample) and 110 (100 % RBO sample). Significant differences (p < 0.001) were found for both the cloud points and the iodine values between one blend ratio of oil to another. Samples of 100 % PO were partially crystallised by the fourth day and completely crystallised by the sixth hours after being stored at temperature of 15 - 17°C and 7 - 9°C, respectively. Samples of 100 % RBO remained clear throughout the storage period at the two temperatures. Samples with RBO:PO blend ratio of 80:20, which was limpid for 8 days at the storage temperature of 7 - 9°C, also remained limpid, along with 60:40 RBO:PO blend, for more than one month when stored at 15 - 17°C. Cold test at 0°C also proposed a potential for the 20 % PO blend to be made salad oil. This study showed that oil blends with RBO:PO ratio of 80:20 and 60:40 were ideal choice for long-term storage at 15 - 17°C.

Item Type: Academic Exercise
Uncontrolled Keywords: rice bran oil, palm olein, cold stable, oil blend
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 03 Jun 2013 06:54
Last Modified: 13 Oct 2017 09:32

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