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Blending of linseed oil with edible oil to improve nutritional quality of edible oil blends: Blending of linseed oil with edible oil to improve nutritional quality of edible oil blends

Indian Agricultural Research Journals

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Title Blending of linseed oil with edible oil to improve nutritional quality of edible oil blends: Blending of linseed oil with edible oil to improve nutritional quality of edible oil blends
 
Creator PRAMOD D FARDE
MAHABALESHWAR V HEGDE
ANAND A ZANWAR
 
Subject Blending
Edible oil
Linseed Oil
 
Description Per capita consumption of edible oils has significantly increased (Yadav et al., 2022). Deficiency of essential omega-3 fatty acid, altered omega-6 to 3 ratio and its impact on human health is well established (Simopoulos, 2002). Majority of the edible oil consumed in India are rich in omega-6 fatty acid, saturated fatty acids and have limited amount of omega-3 fatty acids. In orderto improve omega 6:3 ratio, omega-3 fatty acid intake needs to be raised. Blending can effectively improve the omega-3 content and thereby omega-6 to 3 ratio (Joshi et al., 2022). However, maintaining the nutritional quality, long term storage and thermal stability of these blended oils is a major challenge.
 
Publisher Indian Society of Oilseeds Research
 
Date 2023-12-14
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JOR/article/view/145791
10.56739/jor.v40iSpecialissue.145791
 
Source Journal of Oilseeds Research; Vol. 40 No. Specialissue (2023): Journal of Oilseeds Research
0970-2776
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JOR/article/view/145791/53161
 
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