Suitability of read palm oil and its blends for culinary purposes

Abstract

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 lIb

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 I 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.