Physiochemical and nutritional values of some blends of vegetable oils with palm olein compared to some cooking oils of Tamouin Cards

Document Type : Original Article


Special Food and Nutrition Dept., Food Technology Research Institute, Agricultural Research Center,Giza, Egypt


Oil blending has been recognized as one of the most potent solution in producing vegetable oils with good storage stabilities and optimum fatty acids compositions. Palm olein is stable against rancidity and oxidation. This study was conducted to identify the best oil blends in terms of physicochemical properties between palm olein, sunflower and soybean oil and food safety nutrition (The more resistance cooking oil against degradation process and formation of free radicals). Palm olein, sunflower and soybean oils were blended at different ratios of (50:25:25), (60:20:20) and (70:15:15) to obtain three new blended at different ratios of (50:25:25) palm olein: sunflower: soybean oil shows the best properties after being mixed compared to other blends and tamouin cards cooking oil. It passed the viscosity test and has significantly moderate cloud point of 8.2oC (p<0.05) which means it can be stored at low temperature (9oC). This blend also has significantly smoke point (236oC), high iodine value of 126.28 g I2/100g (p<0.05), low peroxide content of 4.68 meq O2/kg and has significantly the lowest acid value of 0.16% (p<0.05). Fatty acid composition has shown that it has high unsaturated oleic acid, C18: 1 (25.05%) and relatively high oxidative stability (9.25 h) compared to other oil blends. The chips fried in blends contain palm olein showed the best sensory evaluation. Therefore, the blend of ( 25:25 ) (sunflower: soybean) with 50% palm olein is recommended for deep-frying and can be kept longer due to its stability and high smoke point.