Physico-chemical and sensory evaluation of groundnut and cottonseed oil blends

Abstract

Groundnut oil was blended with cottonseed oil for the enhancement of its physico-chemical properties and sensory characteristics. The physico-chemical properties like colour, specific gravity, smoke point, moisture content, peroxide value, acid value, free fatty acids and oil retention capacity of groundnut and cottonseed oil blends in 80:20 to 20:80 proportions were evaluated along with the sensory attributes. The results showed decline in acid value, free fatty acids, peroxide value and improvement in sensory characteristics of groundnut and cotton seed oil blends when compared to the unblended groundnut oil making the blend more preferable for consumption.