Coconut Oil Blends Research Articles

Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines

Medium chain triglyceride rich margarines were prepared using palm, coconut oil blends in the ratio of 80:20 (Margarine 1) and 60:40 (Margarine 2). The margarines were used to prepare burfi and compared with products prepared using commercial margarine, ghee and butter. The physicochemical characteristics such as texture, color, free fatty acid, peroxide value, saponification value, unsaponifiable matter and fatty acid composition of oils, fats and margarines were carried out. Results showed that 11.0 and 21.9% of medium chain triglycerides were present in margarine 1 and 2 respectively. The texture, colour, moisture content, peroxide value and sensory evaluation were carried out for the burfi samples. Laboratory prepared margarines improved the textural quality of burfi compared to commercial margarine, ghee and butter. The sensory analyses of the burfi samples revealed that burfi prepared from margarine 1 was more acceptable compared to commercial margarine.

Lowering of platelet aggregation and serum eicosanoid levels in rats fed with a diet containing coconut oil blends with rice bran oil or sesame oil

The present investigation was undertaken to study the effects of feeding a diet containing blended and interesterified fat to rats on thrombotic parameters such as platelet aggregation and eicosanoid levels in blood serum. Male Wistar rats were fed with a diet containing 10% fat from native; coconut oil (CNO), rice bran oil (RBO), sesame oil (SESO), blended; (CNO+RBO blend (B), CNO+SESO(B), or interesterified oils; CNO+RBO interesterified (I), CNO+SESO(I) for a period of 60 days. Rats given a diet containing blended oil of CNO+RBO(B) or CNO+SESO(B) showed a decrease in rate of ADP induced aggregation of platelets by 34% and 30%, respectively, compared to those fed with CNO. Aggregation induced by collagen was also reduced similarly in rats given blended or interesterified oils of CNO with RBO or SESO. Feeding interesterified oil CNO+RBO(I), and CNO+SESO(I) to rats also resulted in decrease in rate of ADP induced platelet aggregation by 37% and 34%, respectively, compared to rats fed with CNO. The prostacyclin/thromboxane ratio in serum was increased in rats fed with blended and interesterified oil compared to those fed with CNO. These results indicated that CNO when blended or interesterified with RBO or SESO exhibit antithrombotic effects as compared to the effect observed by feeding rats with CNO.

Development of chemically interesterified healthy coconut oil blends

Edible vegetable oil blends, such as coconut:linseed; coconut:safflower; coconut:sunflower; coconut:rice-bran oils; in the ratio of 70:30 and 60:40 v/v and pure coconut oil (CNO) were interesterified using sodium methoxide 0.5% and subsequently refined to prepare nutritionally superior flowable CNO blends which remained liquid even at sub-zero temperatures. The slip melting point of chemically interesterified fats could not be determined as they are liquified just after removing from freezing chamber in comparison with the slip melting point of 21.5–26.5 °C for their uninteresterified counterparts. These interesterified fats were liquid and flowable at 6 °C for more than 4 h in a cooling chamber and their solidification temperature ranged between −2.0 and −5.5 °C. Free fatty acids showed an increasing trend from 0.35% to 2.0% resulting in decrease in triglycerides After refining these oil blends showed values similar to their controls. However, iodine value of interesterified and uninteresterified oils were close to each other. Differential scanning calorimetry showed the onset of crystallisation at lower temperatures and lower solid fat content for interesterified fats. A nutritionally superior combination of CNO blend which is flowable at low temperature could be prepared.

Hypolipidemic effect of blends of coconut oil with soybean oil or sunflower oil in experimental rats

Blended oils, consisting of coconut oil with sunflower oil or soybean oil, were prepared (22–24% linoleic acid) to provide higher amounts of PUFA to coconut oil consumers. Animal experiments were carried out to find the effects of coconut oil blends, using weanling rats, by feeding native and blends of oils at 10% level in the diet for 60 days. Serum cholesterol levels were reduced by 5% and 21%, respectively, in rats given blended oils containing CNO/SFO and CNO/SBO while liver cholesterol did not show a significant change when rats were given blends in comparison with rats given CNO. Serum and liver lipid analyses also showed significant change in TG concentration in rats fed blended oils compared with rats given CNO. These studies indicated that the atherogenic potentials of a saturated fatty acid-rich CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts.

Studies on Quality of Coconut Oil Blends after Frying Potato Chips

AbstractThe quality (chemical and sensory) of oil blends prepared by blending equal proportions of coconut oil with sesame oil (blend 1), coconut olein with sesame oil (blend 2) and coconut olein with palmolein (blend 3) was evaluated after deep‐fat frying of potato chips. After frying, the free fatty acid content did not change, however, the anisidine value increased. Blend 2 had the highest anisidine value (44.0). A marginal decrease in the iodine value and an increase in the diene values were observed in blends 1 and 2. The β‐carotene content in blend 3 and tocols in all the three blends were found to decrease after frying. Sensory odor profiles of oil blends after frying showed a decrease in the characteristic coconut oil aroma. The earthy and seedy aroma associated with sesame oil was found to decrease on frying. The sensory profile of potato chips showed a slight bitter taste in the samples fried in blends 1 and 2. However, the intensity of bitterness decreased and the earthy note increased on storage. Blend 3 had the highest overall quality.

Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats

Blended oils consisting of coconut oil (CO) with groundnut oil (GNO) or CO with olive oil (OLO) were prepared to contain balanced amounts of saturated to unsaturated fatty acids. Blended oils were subjected to interesterification reactions catalyzed by IM-60 lipase from Rhizomucor miehei. Weanling rats were fed with native, blend, and interesterified oils at 10% level for 60 days. Serum cholesterol levels were lowered by 6% and 13%, respectively, in rats given blended oils containing CO/GNO and CO/OLO in comparison with rats fed with CO. Serum cholesterol levels were found to be reduced by 27% and 25%, respectively, when these blended oils were subjected to interesterification reactions and fed to rats. Similarly the liver cholesterol levels were decreased by 11% and 21%, respectively, when rats were given CO/GNO blends and interesterified oils compared with those given CO. Cholesterol levels in liver of rats given blend and interesterified oils of CO/OLO were reduced by 3% and 32%, respectively, as compared with that in rats given CO alone. These studies indicated that interesterified oils of CO with GNO or with OLO are more efficient in lowering cholesterol levels in rats compared with physical blends of CO with GNO or OLO. Therefore, although the physical blends had similar fatty acid compositions as that of interesterified oils, the hypocholesterolemic effects of interesterified oils were significantly greater than that which could be obtained from oils prepared by simple blending.

Fortification of coconut oil with sesame oil through micro expeller extraction process

Value addition to coconut oil is highly desirable in order to increase the range of coconut products. A study was conducted to formulate palatable coconut oil (CNO) blends enriched with essential fatty acid (EFA) using sesame seed as the supplementary source of EFA. For this purpose, micro-expelling process was employed to extract oil blends out of the dried coconut grating mixed with varying proportion of sesame seed (w/w; 0, 1, 2, 3, 4, 5, 7 and 10%). A sensory evaluation by a 30-member semi-trained panel was conducted using a seven-point hedonic scale in order to determine the critical limit of CNO fortification with sesame. Similarly, changes in fatty acid composition were determined using Gas Liquid Chromatography (GLC). Statistical analysis of the sensory data showed that a mild odor of sesame started to appear in the oil blends at 4% level of sesame mixed with dried coconut gratings. According to fatty acid methyl ester (FAME) analysis, the relative increase in linoleic acid was only marginal although there was a substantial increase in unsaturated fatty acid component. At 5% level of fortification, the increment in linoleic acid was 9.2%.

QUALITY ASSESSMENT OF OIL BLENDS BY ELECTRONIC NOSE TECHNIQUE AND SENSORY METHODS

ABSTRACT Two oil blends comprising 70 parts of groundnut oil (GNO) or rice bran oil (RBO) and 30 parts of coconut oil (CNO) or palmolein (PO) blends were studied for odor quality changes during deep fat frying by sensory and electronic nose techniques. Poori, a common Indian product, was deep fat fried in the two blends; altogether 10 fryings were made for each blend. Sensory odor evaluation by the method of quantitative descriptive analysis showed that freshly prepared blends and the blends after first frying had the characteristic oily note. In GNO + CNO blend, these notes became subdued but the earthy odor increased on subsequent fryings. At the end of the 10th frying, the heated oil odor was significantly higher accompanied with marked increase in husk‐like and branny notes in RBO +PO blends. This was supported by the aroma pattern obtained by the electronic nose which showed discrimination between initial and fried oil samples. The consumer acceptance study conducted among the target groups using the hedonic scale showed that “poori” (fried product) fried in GNO +CNO blend had higher acceptance because of familiarity and liking for characteristic oil odor and aroma.

Exhaust emission and combustion evaluation of coconut oil-powered indirect injection diesel engine

This paper presents the results of experimental work carried out to evaluate the exhaust emissions characteristics of ordinary Malaysian coconut oil (COCO) blended with conventional diesel oil (OD) fueled in a diesel engine. This project complies with Malaysian Government strategy on biofuel research activity. The results showed that the addition of 30% COCO with OD produced higher brake power and net heat release rate with a net reduction in exhaust emissions such as HC, NOx, CO, smoke and polycyclic aromatic hydrocarbon (PAH). Above 30% COCO blends, such as 40 and 50% COCO blends, developed lower brake power and net heat release rate were noted due to the fuels lower calorific value; nevertheless, reduced emissions were still noted.

Performance, emissions and wear characteristics of an indirect injection diesel engine using coconut oil blended fuel

Dynamometer tests have been carried out to evaluate the performance, emissions and wear characteristics of an indirect injection diesel engine when fuelled by 10, 20, 30, 40 and 50 per cent blends of ordinary coconut oil (COCO) with ordinary diesel fuel (OD). The test was conducted for 100 h using each of the test fuels to monitor the effect of COCO blends on the wear and lubricating oil performance. OD fuel was also used for comparison purposes. The operating performance of the engine and the emission characteristics of exhaust gases were compared. The effect of blended fuel on the engin's wear and lubrication characteristics in terms of wear metal (Fe), water concentration, oxidation, viscosity, total base number and additive depletion was analysed. The performance and emissions characteristics results showed that 10-30 per cent coconut oil blends produced slightly higher performance in terms of brake power than OD. All the COCO blends produced lower exhaust emissions including polycyclic aromatic hydrocarbons and particulate matter. The wear and lubrication oil characteristics results showed that COCO blends up to 30 per cent produced similar results to OD. This programme will give useful information for further research and development in the future if COCO is used as an alternative to OD.

Sucrose and commercially available milk reduced crying in newborns during a blood collection procedure

Blass EM. Milk-induced hypoalgesia in human newborns. Pediatrics 1997 Jun; 99 : 825 –9. [OpenUrl][1][Abstract/FREE Full Text][2] To determine the effectiveness of milk and its components for reducing crying in...