Sensory and nutritional evaluation of cookies developed using crude palm oil, safflower oil and their blends

Crude palm oil which can serve as a potent source of b-carotene and total carotenoids and monounsaturated fatty acids mainly oleic acid. Considering the nutritive value of crude palm oil (CPO), this study was directed towards blending of CPO with other commonly used cooking vegetable oils to attain ideal fatty acid composition of SFA: MUFA: PUFA (1:2:1). Palm oil was blended with safflower oil in two proportions i.e., CPO: safflower oil (65:35) and CPO: safflower oil (70:30). The fatty acid composition of different oils revealed that palmitic acid was predominant fatty acid (43.45%) in CPO followed by oleic (40.98%) and linoleic acid (14.67%). However, safflower oil contained maximum amount of linoleic acid (73.61%) followed by oleic (18.23%), palmitic (6.27%) and stearic acid (1.87%), respectively. Cookies were prepared using individual oils and their blends were found organoleptically acceptable. b-carotene and total carotenoids of different types of cookies ranged from 0 to 8179.07 and 0 to 11589.30 mg/100g, respectively. Storage studies also indicated that cookies could be stored up to 1 month without any adverse effect on sensory evaluation.