The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO, CNO, CNO, CNO). The stability of oils were assessed in terms of free fatty acids, peroxide, -anisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synthetic antioxidant TBHQ (CNO). It was found that the stability of CNO and CNO were comparable with CNO at both study conditions. The possibility of flavoured oil as a table top salad oil was explored by incorporating the same in vegetable salad and was found more acceptable than the control, on sensory evaluation. The synergetic effect of essential oil as a flavour enhancer and a powerful natural antioxidant that can slow down the oxidation of fats was established in the study.
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| http://dx.doi.org/10.1007/s13197-016-2446-y | DOI Listing |
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