Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends
Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : ...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2023-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/6503667 |
| _version_ | 1797741503745884160 |
|---|---|
| author | Ayman Younes Allam Zakir Showkat Khan Mohmad Sayeed Bhat Bindu Naik Sajad Ahmad Wani Sarvesh Rustagi Tahmeed Aijaz Mohamed Farouk Elsadek Tse-Wei Chen |
| author_facet | Ayman Younes Allam Zakir Showkat Khan Mohmad Sayeed Bhat Bindu Naik Sajad Ahmad Wani Sarvesh Rustagi Tahmeed Aijaz Mohamed Farouk Elsadek Tse-Wei Chen |
| author_sort | Ayman Younes Allam |
| collection | DOAJ |
| description | Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : 40), B5 (50 : 50), B6 (40 : 60), B7 (30 : 70), B8 (20 : 80), and B9 (10 : 90). Pure palm oil (PO) and canola oil (CO) were used as the controls. All blends were assessed for physicochemical properties, fatty acid composition, heat treatment, and polymer content. The results indicated negative cold tests only for B1 and B2 blends with 10 and 20% PO, respectively. Iodine value decreased with increasing palm oil concentration and was lowest (62.03 ± 0.526) for blend B9, i.e., 90% PO. The fatty acid profile indicated more saturated fatty acids and a higher percentage of oleic acid in PO than in CO. The fatty acid profile values of blends B1–B9 were between those of the pure PO and CO. Linoleic and linolenic acids were more in blends B1–B9 than those in pure PO. The polymer content of PO (7.17%) was found to be lower than that of CO (10.32%) after 60 h of heating at 180°C. In addition, biologically active substances (BASs), which could be formed during the frying process, were tested by measuring the inhibition zone of E. coli growth. PO retarded BAS formation. The blended palm or canola oils resulted in better stability and increased organoleptic characteristics and hence can be suitable as economical and healthy alternatives to pure palm or canola oil. |
| first_indexed | 2024-03-12T14:27:29Z |
| format | Article |
| id | doaj.art-8f2c6c642b954041b3bd98a4adc7f6f3 |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2024-03-12T14:27:29Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-8f2c6c642b954041b3bd98a4adc7f6f32023-08-18T00:00:01ZengHindawi-WileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/6503667Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil BlendsAyman Younes Allam0Zakir Showkat Khan1Mohmad Sayeed Bhat2Bindu Naik3Sajad Ahmad Wani4Sarvesh Rustagi5Tahmeed Aijaz6Mohamed Farouk Elsadek7Tse-Wei Chen8Department of Food Science and TechnologyDepartment of Food Science TechnologyFood Engineering and Technology DepartmentDepartment of Food Science and TechnologyDepartment of Food TechnologyDepartment of Food TechnologyDepartment of Food TechnologyDepartment of Community Health SciencesDepartment of MaterialsBecause of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : 40), B5 (50 : 50), B6 (40 : 60), B7 (30 : 70), B8 (20 : 80), and B9 (10 : 90). Pure palm oil (PO) and canola oil (CO) were used as the controls. All blends were assessed for physicochemical properties, fatty acid composition, heat treatment, and polymer content. The results indicated negative cold tests only for B1 and B2 blends with 10 and 20% PO, respectively. Iodine value decreased with increasing palm oil concentration and was lowest (62.03 ± 0.526) for blend B9, i.e., 90% PO. The fatty acid profile indicated more saturated fatty acids and a higher percentage of oleic acid in PO than in CO. The fatty acid profile values of blends B1–B9 were between those of the pure PO and CO. Linoleic and linolenic acids were more in blends B1–B9 than those in pure PO. The polymer content of PO (7.17%) was found to be lower than that of CO (10.32%) after 60 h of heating at 180°C. In addition, biologically active substances (BASs), which could be formed during the frying process, were tested by measuring the inhibition zone of E. coli growth. PO retarded BAS formation. The blended palm or canola oils resulted in better stability and increased organoleptic characteristics and hence can be suitable as economical and healthy alternatives to pure palm or canola oil.http://dx.doi.org/10.1155/2023/6503667 |
| spellingShingle | Ayman Younes Allam Zakir Showkat Khan Mohmad Sayeed Bhat Bindu Naik Sajad Ahmad Wani Sarvesh Rustagi Tahmeed Aijaz Mohamed Farouk Elsadek Tse-Wei Chen Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends Journal of Food Quality |
| title | Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends |
| title_full | Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends |
| title_fullStr | Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends |
| title_full_unstemmed | Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends |
| title_short | Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends |
| title_sort | chemical physical and technological characteristics of palm olein and canola oil blends |
| url | http://dx.doi.org/10.1155/2023/6503667 |
| work_keys_str_mv | AT aymanyounesallam chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT zakirshowkatkhan chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT mohmadsayeedbhat chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT bindunaik chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT sajadahmadwani chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT sarveshrustagi chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT tahmeedaijaz chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT mohamedfaroukelsadek chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends AT tseweichen chemicalphysicalandtechnologicalcharacteristicsofpalmoleinandcanolaoilblends |