Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils

Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA)...

Full description

Saved in:
Bibliographic Details
Main Authors: Dollah, Sarafhana, Mohammed, Abdulkarim Sabo, Ahmad, Siti Hajar, Khoramnia, Anahita, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Japan Oil Chemists' Society 2014
Online Access:http://psasir.upm.edu.my/id/eprint/34933/1/Physicochemical%20properties%20and%20potential%20food%20applications%20of%20Moringa%20oleifera%20seed%20oil%20blended%20with%20other%20vegetable%20oils.pdf
http://psasir.upm.edu.my/id/eprint/34933/
https://www.jstage.jst.go.jp/article/jos/63/8/63_ess13235/_article
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/34933/1/Physicochemical%20properties%20and%20potential%20food%20applications%20of%20Moringa%20oleifera%20seed%20oil%20blended%20with%20other%20vegetable%20oils.pdf
http://psasir.upm.edu.my/id/eprint/34933/
https://www.jstage.jst.go.jp/article/jos/63/8/63_ess13235/_article

Similar Items