Physicochemical Analysis Of Virgin Coconut Oil Blended With Various Vegetable Oils: Implications For Quality And Stability

Virgin coconut oil produces medium-chain triglycerides, aids in heart health, and has many other health benefits. Its many functional qualities also serve to promote gut and digestive health. According to the study, it is possible to blend virgin coconut oil with various vegetable oils, including rice bran, soybean, ground nut, and sunflower oils. A variety of ratios, including 50:50, 60:40, 75:35, and 80:20, were used to combine the oils to enhance their physicochemical and sensory characteristics. The physicochemical characteristics of the blended oils were examined after three months of storage. The physicochemical characteristics include colour, iodine number, peroxide value, free fatty acid, smoke point, spread ability, and saponification number. Puri was prepared for sensory evaluation in order to evaluate the organoleptic and sensory attributes of the blended oils. According to the findings, mixed oils made from soybeans and sunflower have good quality and stability. The results showed significant differences in quality, stability, and sensory perception when compared to the combined groundnut and rice bran oils.