Abstract

Crude palm oil (CPO) is an excellent source of β-carotene and mono-unsaturated fatty acid mainly palmitic acid (16:0).CPO can be blended with other cooking oils namely sunflower oil (SFO) and groundnut oil (GNO). The purpose of blending was to improve the fatty acid ratio and β-carotene content of oil blends. These oil blends can be used to control VAD (Vitamin A deficiency). The oils were analyzed for fatty acid composition and β-carotene . Based on their fatty acid composition, four oil blends were prepared viz. CPO: SFO (70:30 and 65:35), CPO: GNO (55:45 and 65:35). These oil blends were used for the preparation of samosa and cutlet which were evaluated organoleptically and analyzed for proximate composition, β-carotene and to tal carotenoid content. Polyunsaturated fatty acid composition of SFO and GNO improved significantly when blended with CPO. The snacks were organoleptically acceptable. No significant differences were observed in the proximate composition of developed snacks, however, a significant improvement in β-carotene and total carotenoid content was found in snacks prepared using blends of palm oil and other cooking oils. Since deficiency of vitamin A is quite prevalent in India; this study will be useful for further research in feeding trial among vitamin A deficit children. CPO is a good source of provitamin A, so there is an urgent need to develop more commercial products from oil blends containing CPO.

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