MSc

The study entitled' "Suitability of RPO and its blends for culinary
purposes" is a comprehensive study carried out with an objective to formulate
blends of red palm oil with other oils/fats and to evaluate a culinary
performance of RPO and blends in selective preparation. The study also
envisages the physico-chemical and organoleptic changes during storage of
RPO and blends.
A shop survey was conducted in Thiruvananthapuram district to
identify the popular cooking oils/fat. Maintaining the PIS ratio between 0.8-1,
ten blends were formulated using RPO and popular culinary oils. These
blends were subjected to hedonic rating to select five blends that indicated
higher acceptability. The oil samples thus selected for the study were RPO
and sunflower oil blend (60:40), RPO and sesame oil blend (40:60), RPO and
groundnut oil blend (30:70), RPO-safflower oil and coconut oil blend
(60:35:5), RPO-sunflower oil and coconut oil blend (50:45:5) and RPO alone.
Physico-chemical characteristics' of fresh oil (RPO and blends) viz.,
specific gravity, smoke point, moisture content, iodine value, saponification
value and p-carotene were ascertained. Specific gravity was lowest in RPO-
safflower oil and coconut oil blend and highest smoke point was observed in
RPO-sunflower oil and coconut oil blend. Moisture content was lowest in
RPO and groundnut oil blend. Meanwhile RPO was found to be the richest in
~ carotene.
Storage studies to assess the change in physico-chemical parameters
and organoleptic qualities of RPO and blends were taken up for a period of
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three months. The physico-chemical analysis were conducted fortnightly for
three months.
During storage, specific gravity remained almost steady whereas smoke
point decreased. Moisture content of the oil samples showed a visible
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increase while a fluctuation was noted in the iodine value and saponification
value with stored oil samples. ~ carotene content was found to decrease
during storage.
Study on cooking qualities of RPO and blends were conducted by
preparing three products viz., cake, potato patties and tapioca chips. Monthly
evaluation of products prepared using the stored RPO and blends revealed that
cakes and potato patties, made using stored RPO and sunflower oil blend was
found to be .the most preferred. Tapioca chips fried in stored RPO was proved
to be the most acceptable. Results also revealed that products prepared using
stored oil samples were found to have better acceptability than those with
fresh samples.
Results of the study indicated that RPO and its blends are acceptable
for different food uses and it is. feasible to promote its consumption in
domestic kitchen as well as in the industry. Present trials also evidenced that
these oils are best as frying fats especially shallow frying. Among the
different oil. samples studied, RPO and sunflower oil blend was found to be
the most appropriate, followed by RPO, for culinary purposes.






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