Blending of vegetable oils is gaining popularity due to its advantages like improved thermal stability, oxidative stability, and nutritional benefits. In the present study, blends of rice bran oil mainly rice bran oil + olive oil (RBO+OO), rice bran oil + groundnut oil (RBO+GO), rice bran oil + soybean oil (RBO+SOO), rice bran oil + sunflower oil (RBO+SO), rice bran oil + mustard oil (RBO+MO) and rice bran oil + palm-olein oil (RBO+OO) were prepared in two ratios i.e., 80:20 and 70:30. Analysis of physical parameters revealed highest smoke point i.e., 204 and 202°C of RBO+GO blends in the ratio 70:30 and 80:20 respectively along with minimum fat absorption (4.3%). RBO+OO had higher (4041CST) and RBO+SO had lower (31–32 CST) values of viscosity in both ratios. Chemical analysis of blended oil showed that RBO+OO had least peroxide value i.e., 0.53 meq/Kg (70:30) and 0.33 meq/Kg (80:20) and maximum iodine value was observed in the blend of RBO+SO i.e., 117.0 g (70:30) and 118.9 g (80:20) at fresh conditions. Blends of RBO+OO (70:30) and RBO+ SOO (80:20) had lowest acid value i.e., 0.19 mg KOH/g and the percentage of free fatty acids was also lowest in the blend of RBO+OO in the ratio of 70:30. Saponification value was found maximum in the blend of RBO+PO i.e., 329.5 mg KOH/g (70:30) and 285.6 mg KOH/g (80:20). Among all the rice bran oil blends, RBO+GO and RBO+OO in the ratio 70:30 were found to be the most stable blended oils based on their physical and chemical parameters respectively.
Blending, Fat absorption, Physicochemical properties, Rice bran oil blends
