Volume 2, Issue 1, 2012

Blending of oils: A case study on storage stability and sensory characteristics of a ready to eat
extruded snack
Dr.Sridevi Gulla, Research Associate, Osmania University. srideviprakash@hotmail.com
Dr. Kavita Waghray, Professor, Osmania University. kavitagl@rediffmail.com
Abstract
Taking into consideration the regional preferences of the local population to sesame oil, the present study of
nutritional evaluation of six different oil blends was conducted using sesame oil as control. The oil blends selected
were rice bran, cottonseed, soyabean, palmolein, mustard, and corn in the ratios of 80:20 and 20:80 with sesame oil.
These oil blends were used for making a ready to eat (RTE) extruded snack. Shelf life studies during storage for two
months were examined for changes in chemical and sensory characteristics. Near significant changes were observed
in the oil extracted from the fried product in comparison to control. Sensory evaluation of the ready to eat (RTE)
extruded snack indicated that it was chemically acceptable up to two months of storage.
Introduction
Deep fried food items comprise a major portion of the diet and hence the thermal stability of frying oils
assumes much importance as toxic products are formed on its degradation at high temperatures (Saha, 2001).
However during frying, oil is continuously exposed to the air at high temperature and contact with moisture, which
accelerates the oxidation of the oil (Lopaczynski and Zeisel 2001). The rate of formation of decomposition products
varies with the nature of oil used, foods fried, and temperature during frying (Danowska and Karpinska, 2005). By
blending different types of oils, the consumer can be offered a better quality product with respect to flavour, frying
quality and nutritive value (Chopra et al, 2004). The oil used for frying must have good flavor and oxidative stability in
order to achieve good shelf life for the products fried. To meet todays consumer demands the frying oil must be low
in saturated fat, linolenic acid, and have good flavor, high oxidative stability and should be trans fat free (Danowska
and Karpinska, 2005).
The acceptability of a food product depends on the extent to which deterioration has occurred and oxidative
rancidity is a major cause of food deterioration This in turn represents a major cause of loss of nutritional quality as
well as cause of concern for food safety, as the oxidized fats in a very high dosage have been shown to have toxic
effects (Sen and Sen, 1993). Therefore, studies in which degradation of frying oils is measured in combination with
sensory evaluation of the fried products, and analysis of rancidity volatiles are valuable in understanding the oil
oxidation state and such products are the fried foods. The sensory parameters such as colour, flavour, texture, taste,
and overall acceptability of any food product depends on the extent of oxidation of fats and oils in the food due to the
formation of peroxides, aldehydes and ketones (Gupta, 2005). Although sensory evaluation of foods is the most
important quality assessment, taste evaluations are not practical for routine quality control. It is always preferable to
have a quantitative method for which rejection points may be established by sensory means (Jonnalagadda et al,
2001). Hence in the present study, the changes in the chemical and sensory parameters of a RTE extruded product
during storage prepared with the various oil blends was thus analysed.
Materials and Methods:
Study design
All oils were available locally and have been purchased in bulk from the Oil Millers Association of
Hyderabad, Andhra Pradesh, India. Sesame oil has been used as control and rice bran, cottonseed, soybean,
palmolein, mustard and corn oils were used as experimental oils. Sesame oil was blended with rice bran, cottonseed,
soybean, palmolein, mustard and corn in the ratios of 80:20 and 20:80 in the laboratory using a blender cum mixer
and 12 blends were prepared and stored in PET bottles.
Deep fat frying of the RTE extruded snack was conducted in each oil blend while maintaining frying
temperatures at 180C5C. Identical frying experiments were also conducted with control (sesame oil). The RTE
extruded snack was stored at room temperature in polythene bags in the same way as they are stored under normal
marketing conditions. These were stored for 60 days and were opened periodically (0, 30, and 60 days) for sensory
evaluation followed by chemical analysis to conduct a comparison of oil quality, and taste of the product prepared in
different blends of oil.

Sensory evaluation:
The samples stored in polythene bags were evaluated by panel members for their perceivable sensory
attributes, like colour, flavour, texture, taste, and finally the overall acceptability initially at 0 day, after 30 days, and
after 60 days using 5 point hedonic scale (Ranganna, 1992). A schedule was developed for sensory evaluation i.e.
for assessment of colour, flavour, texture, taste and overall acceptability of the product. In order to eliminate bias, the
products were undisclosed as to the fact to the type of oil that was used, and were assigned codes as blend 1, blend
2 and so on till blend 12. The intent of the study was to determine how well the oil blends performed nutritionally, in
sensory evaluation and oil stability and usage though a controlled 60 day storage.
Chemical analysis
The RTE extruded snack was stored for a period of 60 days and the oil was extracted from the product using
soxhlet apparatus at 0, 30, 60 days. The extracted oil samples were analysed for various rancidity parameters such
as acid value, peroxide value, free fatty acids (% oleic acid), para anisidine value, totox value, thio-barbituric acid
value and kreis test by standardized methods. The data was tabulated and subjected to analysis of variance, tests of
significance, means and standard deviation The package used for the analysis was SPSS 15.0, Windows version.
Results and Discussion
Peroxide value: There was an increase in peroxide value with increase in storage time owing to the oxidative
deterioration of lipids in the RTE extruded snack fried in oils as tabulated in table 1.
Table 1: Changes in the Peroxide value of the oil in the RTE extruded snack during storage

Peroxide value
Days of storage
30

60

5.527 0.125

14.054 0.469

25.132 0.173

3.328 0.058*

13.71 0.0500

21.86 0.334*

4.58 0.0.401*

12.29 0.570*

20.006 0.30*

4.098 0.588*

14.134 0.606

25.256 0.327

4.057 0.231*

14.70 0.339*

24.776 0.286

7.878 0.176*

18.66 0.240*

30.94 0.460*

13.44 0.236*

23.17 0.282*

33.78 0.360*

5.198 0.360*

18.37 0.341*

27.67 0.136*

6.469 0.502*

17.88 0.366*

25.896 0.296

13.350.3132

13.390.4066

15.410.4050

12.730.1868

13.320.2622

13.890.1501

12.430.3342

13.400.3579

13.590.4026

12.530.5938

13.320.6197

14.410.3547

Sample name
Control
l00
Ses: rice bran
80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80
MeanS.D
*Significant at 5% level.

After 30 days of storage, peroxide value has increased from 5.5 meq/kg to 14.0 meq/kg and after 60 days it
further increased to 25.1 meq/kg, and a similar trend was observed in sesame-cottonseed (80:20) and sesamepalmolein (20:80). However it was seen that the increase in peroxide value was the highest in both the sesamesoybean blends, which ranged between 7.878 to 33.78 meq/kg from the initial to 60 days of storage. This may be due
to the high loss of fatty acids incurred in soybean oil, which reflects faster deterioration of soybean oil by way of

oxidation and polymerization of polyunsaturated fatty acids at high frying temperatures, which adversely affects the
nutritional quality of oil and its fried products (Tyagi, 1994).
As per the BIS (Bureau of Indian Standards, 2000) standards the maximum upper limit for peroxide value is
20 meq/kg in edible oils. After 30 days of storage the peroxide value was seen to be between 12.2923.17 meq/kg in
various blends and was highest in sesame-soybean (20:80) at 23.27 meq/kg. After 60 days of storage the peroxide
value further increased and ranged from 20.006 in sesame-rice bran (20:80) and 33.78 meq/kg in sesame soybean
(20:80). Since the peroxide values has exceeded 20 meq/kg after 60 days of storage in all the blends studied, it is an
indication that the products were acceptable chemically only upto 30 days of storage. Peroxide value and storage
stability of the product fried in mustard oil and corn oil blends had increased intensities of oxidative rancidity and offflavours than the ones fried in palmolein oil blends. Addition of sesame oil improved the stability of palmolein, cotton
seed oil and rice bran oil.
Totox value: As the peroxide value increased there was a corresponding increase in the totox value which is seen in
table 2. The para-anisidine value is often used in conjunction with peroxide value to calculate the so called total
oxidation or totox value (Akoh and Min, 1998).
Table 2: Changes in the totox value of the oil in the RTE extruded snack during storage

Totox value
Days of storage
30

60

17.2620.384

32.6411.327

53.7940.505

14.961.776*

35.0031.48*

49.480.172*

27.161.363*

42.321.259*

57.190.144*

14.394.053*

33.431.608*

55.3451.09*

14.750.480*

35.591.062*

55.6120.217

24.480.330*

46.040.340*

70.181.205*

42.420.692*

60.370.912*

79.230.882*

26.061.204*

39.071.163*

65.680.483*

26.3411.49*

46.771.345*

57.01.063*

29.620.3023

31.301.611

35.000.726

27.090.541

29.580.397

31.710.695

26.360.915

30.530.918

32.210.685

26.171.106

28.540.1.315

30.960.726

Sample name
Control
l00
Ses: rice bran
80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80
MeanS.D
*Significant at 5% level.

The totox value of control (sesame oil) increased from 17.262 to 53.794 units. Highest increase in totox
value was seen in sesame-soybean (20:80) from 42.42 to 79.23 units. The increase in totox value for sesame-rice
bran blends ranged between 14.962 to 57.19 units while it was much higher for sesame-palmolein blends which
ranged from 26.062 to 65.68 units at 0-60 days of storage. All the other blends of sesame- mustard, sesame-corn,
sesame- cottonseed showed intermediate values. Values for sesame- soyabean blends were the highest among all
oil blends analysed. Totox value represents total description of the oil/fat quality, oxidation status and presence of
degradation products formed from previous oxidation. The lower the totox value the better is the quality of the oil.
(Wai et al 2009).

Kreis test: The results of the kreis test in the experimental oil blends is seen in table 3. Control showed a kreis test
value of 0.735 to 1.647 units. Toteja et al (1990) had indicated, that a kreis test value of less than 0.15 as being not
rancid and between 0.15 to 0.5 as incipient rancidity and above 1 as highly rancid. Based on these values it was seen
that control had shown an incipient rancidity both initially and at 30 days and was seen to be highly rancid at 60 days.
Similar trend was observed for all the blends studied, but however were seen to be significantly different than control.
Blends of Mustard oil and corn oil seem to show no significant results in comparison to control.

Table 3: Changes in the Kreis test value of the oil in the RTE extruded snack during storage

Kreis test value

Days of storage
30

60

0.730.011

0.860.020

1.640.017

0.630.02*

0.70.008*

1.50.018*

0.60.012*

0.90.024*

1.00.003*

0.50.003*

0.70.011*

1.90.017*

0.70.009*

0.80.012*

1.90.026*

0.90.006*

1.00.004*

1.90.032*

0.70.012*

1.80.015*

2.570.01*

0.7370.01

0.90.003*

1.80.562*

0.80.031*

0.90.025*

1.70.002*

2.220.101

2.580.112

2.360.551

2.070.067

2.350.111

2.470.108

2.430.066

2.480.543

3.000.001

2.140.010

2.430.618

2.500.586

Sample name
Control
l00
Ses: rice bran
80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80
MeanS.D
*Significant at 5% level.

Thio-barbituric acid value: A pattern of increase as the storage period increased was observed in the RTE extruded
snack in all the blends studied. However, there was no consistent pattern to be observed in any particular blend as
seen in table 4. It was seen that in control the increase was from 0.07 to 0.192 mg of malonodialdehyde/kg of fat.
Sesame-rice bran (80:20) was insignificant at 30 and 60 days of storage. All the blends likewise followed the same
pattern, of being insignificant at 30 and 60 days of storage. Jonnaladda et al (2001) had done tests such as acid
value, kreis test, p-anisidine value and thio-barbituric acid tests, of fats extracted from deep fried snacks and had
observed that these tests did not show any correlation with organoleptic evaluation. However, thio-barbituric acid
value was seen to concomitantly increase as the storage period of the fried snacks increased.
Table 4: Changes in the thio-barbituric acid value of the oil in the RTE extruded snack during storage

Thio-barbituric acid value

Days of storage
30

60

0.070.001

0.1280.002

0.1920.003

Sample name
Control
l00

Ses: rice bran

80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80

0.1390.008*

0.2490.003*

0.3660.099*

0.0960.007*

0.0950.046

0.1810.014

0.0970.018*

0.1140.024

0.2040.039

0.0390.013*

0.1490.023

0.2170.019

0.1130.001*

0.1570.002

0.1760.011

0.1200.002*

0.1700.004*

0.2110.005

0.1190.017*

0.1490.032

0.2170.029

0.0890.019

0.1110.027

0.1800.042

0.20130.076

0.8820.712

1.2730.110

0.7440.075

0.8790.075

1.0530.114

0.31570.079

0.31130.004

0.43670.067

0.48270.070

0.58670.153

0.53530.012

MeanS.D
*Significant at 5% level.
Para-anisidine value: The para-anisidine value, which is indicative of the presence of secondary oxidation products
was seen to be 6.208, 4.533 and 3.5 units in control and 17.99, 17.74 and 17.18 units in sesame-rice bran (20:80) at
0,30, and 60 days of storage which is tabulated and shown in table 5. The other blends showed intermediate values.
It is of great interest to note here that para-anisidine value was decreasing as the storage period increased, which
may be attributed to further oxidation of aldehydes to yield other oxidation products. The possibility also remains of
involvement of the aldehydes in non-enzymic browning reactions. Augustin and Berry (1984) echoed similar values in
the storage of tapioca chips fried in various oils and Jonnalagadda et al (2001) aired similar views of 3 fried products
of muruku, chekodi and potato chips fried in single oils, but the same was contradicted by Noor and Augustin (1984)
on the storage of banana chips fried in various oils like palmolein and cottonseed.
Table 5: Changes in the para-anisidine value of the oil in the RTE extruded snack during storage
para-anisidine value
Sample name
Days of storage
0
30
60
Control
6.2080.160
4.5330.160
3.530.393
l00
Ses: rice bran
8.3060.602*
7.5830.483*
5.7660.602
80:20
Ses: rice bran
17.990.702*
17.740.273*
17.180.702*
20:80
Ses:Cotton seed
6.1960.775*
5.6180.400*
4.8330.775*
80:20
Ses:Cotton seed
6.6360.376
6.1980.563*
6.0600.376*
20:80
Ses:Soybean
8.7280.178*
8.7100.287*
8.3060.287*
80:20
Ses:Soybean
15.540.225*
14.030.350*
11.670.225*
20:80
Ses:Palmolein
15.660.305*
12.320.482*
10.340.305*
80:20
Ses:Palmolein
13.4030.51*
11.0010.62*
5.2080.513*

20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80

2.9260.3669

4.5150.8003

4.1800.200

1.6330.1680

2.9330.0830

3.9300.2182

1.5060.1680

3.7260.2182

5.0330.9950

1.1080.2558

1.8940.2050

2.1290.7023

MeanS.D
*Significant at 5% level.
Acid value: Acid value increased from 3.42 to 7.79 units after 60 days of storage in control which is shown in table 6.
This increase in acid values are primarily due to hydrolysis of glyceride linkages by water present in the RTE
extruded snack. Although the acid value is an index of hydrolytic rancidity, it was nevertheless measured, as acids
contributed to the development of off flavours and off odours in the product. The highest increase in acid value was
observed in the RTE extruded snack made with sesame-palmolein (80:20) from 3.018 to 7.406 units and sesame
palmolein (20:80) from 3.498 to 7.108 units.
Table 6: Changes in the Acid value of the oil in the RTE extruded snack during storage

Acid value
Days of storage
30

60

3.4230.140

4.5760.393

7.7980.1607

2.1670.0198*

3.280.483*

5.9490.602

0.3790.0193*

0.4130.273*

0.6380.702

2.890.535

3.160.400

5.730.775*

0.2630.286*

0.5890.563*

0.6130.376*

2.460.460*

5.390.178*

6.840.287*

0.3910.360*

0.5740.350*

0.8380.225*

3.0180.136*

5.0110.482*

7.4060.305*

3.4980.296*

4.3270.624*

7.1080.513*

3.14000.1646

3.71000.2553

5.27000.3504

3.12370.0970

4.01730.4058

4.78700.3633

3.19330.1350

4.86670.6848

5.46000.1734

1.12570.1787

2.27330.3233

4.29130.5263

Sample name
Control
l00
Ses: rice bran
80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80

MeanS.D
*Significant at 5% level.
This trend is mainly seen where the sesame oil contribution to the blend is lesser, and the blended oil is
significantly more, which may indicate that since sesame oil contains less polyunsaturated fatty acids which are more

susceptible to oxidation. Secondly antioxidants such as sesamol present in sesame oil could also contribute to the
oxidative stability. Murthi et al (1987) reported that cottonseed oil/sesame oil blends had a very much higher level of
polyunsaturates (PUFA) 53% than the other oils or oil blends. The greater stability of rice bran oil blends may also be
due to the presence of toco-trienols and oryzanol.
Free fatty acids: The changes in free fatty acids also followed similar pattern as those observed in acid value. Table 7
depicted the free fatty acid content of the studied oil blends where in the free fatty acid value of control ranged from
1.72 to 3.92 units, respectively at 0 and 60 days of storage for the RTE extruded snack. Melton et al (1994) had
contradicted that the value of free fatty acid content as a measurement of degradation in frying oils and of fried food
quality is controversial, because he ascertained that free fatty acids are volatile and can be lost via steam distillation.
Table 8: Changes in the Free fatty Acid value of the oil in the RTE extruded snack during storage

Free Fatty Acid value

Days of storage
30

60

1.720.070

2.30.197

3.920.080

1.090.010*

1.650.243*

2.990.302

0.190.110*

0.210.137*

0.320.353

1.450.269*

1.590.201

2.880.389*

0.130.144*

0.30.283*

0.310.189*

1.240.231*

2.710.089*

3.440.144*

0.20.181*

0.290.176*

0.420.113*

1.520.149*

2.520.313*

3.720.258*

1.760.149*

2.170.313*

3.570.258*

1.5770.0830

1.8640.1286

2.6480.1760

1.56940.484

2.0180.2039

2.4050.1822

1.6040.0680

2.4450.3441

2.7910.0396

0.5650.0089

1.1410.1626

2.1560.2647

Sample name
Control
l00
Ses: rice bran
80:20
Ses: rice bran
20:80
Ses:Cotton seed
80:20
Ses:Cotton seed
20:80
Ses:Soybean
80:20
Ses:Soybean
20:80
Ses:Palmolein
80:20
Ses:Palmolein
20:80
Ses:Mustard
80:20
Ses:Mustard
20:80
Ses:Corn
80:20
Ses:Corn
20:80
MeanS.D
*Significant at 5% level.

The free fatty acid content of all the edible oil blends increased steadily from 0-60 days of storage of the
RTE extruded snack. Since there are no parameters for the assessment of free fatty acids for the oils extracted from
fried products one cannot ascertain the facts of the high free fatty acid values obtained from the oils as a rancid
value. It was observed that sesame-palmolein (80:20) had the highest free fatty acid values (expressed in % oleic
acid) of 1.52, 2.52, and 3.72 for 0, 30, 60 days of storage respectively, followed by sesame-palmolein (20:80), which
showed 1.76, 2.17 and 3.17 units for 0, 30 and 60 days of storage respectively, which were all significantly different
when compared to control at 5% level of significance. Similar observations were reported by Kalra et al (1998).
Sensory evaluation
The RTE extruded snack were evaluated for sensory qualities for colour, flavour, texture, taste, overall
acceptability by panel members at room temperature. Each member independently examined the RTE extruded
snack and assigned the score on hedonic scale for its acceptability. A score of 5 meant very good and a score of 1
indicated poor quality. The RTE extruded snack, subjected to sensory evaluation were displayed in figures 1 to 6 for

the various oil blends studied. All the parameters of the sensory evaluation indicated that there is a decrease in the
scores in the product prepared in all the blends after one month. It is also interesting to note that the drop in the
scores of sensory evaluation was higher in control compared to the blends. The flavour likability of fried food is
dependant upon consumer perception and is affected by the type of oil used and the length of time the oil has been
heated or used for frying. Kalra et al (1998) had stated that the frying medium plays an important role in the shelf life
of a fried product. Among the blends studied sesame-rice bran (20:80) and sesame-palmolein (20:80) scored the
highest in all aspects of sensory attributes and overall acceptability.

4.5

sensory scores

4
3.5
3
2.5
2
1.5
1
0.5
0
0

30

60

Colour

30

60

Flavour

30

60

Texture

Control

30

60

Taste

Blend1

30

60

O.A

Blend2

Figure 1 : Sensory means of a RTE extruded snack during storage fried in sesame-rice bran blends
4.5

sensory scores

4
3.5
3
2.5
2
1.5
1
0.5
0
0

30
Colour

60

30

60

Flavour

30
Texture

Control

Blend3

60

30
Taste

60

30

60

O.A

Blend4

Figure 2: Sensory means of a RTE extruded snack during storage fried in sesame-cottonseed blends

4.5

sensory scores

4
3.5
3
2.5
2
1.5
1
0.5
0
0

30

60

Colour

30

60

Flavour

30

60

Texture

Control

30

60

Taste

Blend5

30

60

O.A

Blend6

Figure 3 : Sensory means of a RTE extruded snack during storage fried in sesame-soybean blends
4.5

sensory scores

4
3.5
3
2.5
2
1.5
1
0.5
0
0

30
Colour

60

30

60

Flavour

Control

30
Texture

Blend7

60

30
Taste

60

30

60

O.A

Blend8

Figure 4 : Sensory means of a RTE extruded snack during storage fried in sesame-palmolein blends

3.5

Sensory Scores

2.5

1.5

0.5

0
0

30

60

Colour

30

60

Flavour

30

60

Texture

Control

30

60

Taste

Blend9

30

60

O.A

Blend10

Figure 5 : Sensory means of a RTE extruded snack during storage fried in Sesame-Mustard blends

4.5

Sensory Scores

3.5

2.5

1.5

0.5

0
0

30
Colour

60

30

60

Flavour

30

60

Texture

Control

Blend11

30
Taste

60

30

60

O.A

Blend12

Figure 6 : Sensory means of a RTE extruded snack during storage fried in sesame-corn blends

Sharma et al (1996) have taken an overall acceptability score of 7 as the cut off point for perceptible
changes on a score of 9 point scale so taking this as a criteria since the present study is done at a 5 point scale,
considering 3.5 as a cut off point, it was observed that sesame-rice bran, sesame-palmolein, sesame-cottonseed
blends of 80:20, and 20:80 were higher than 3.5 and can be considered superior in quality when compared to control

and the remaining blends of sesame-soybean and sesame-mustard which recorded the lowest scores. Deteriorative
changes in RTE extruded snack during storage and exposure to atmosphere are loss of flavour, development of
rancidity and softening of texture.
Conclusions
There was an increase in peroxide value with increase in storage time owing to the oxidative deterioration of
lipids in the RTE extruded snack fried in oils. Since the peroxide values exceeded 20 meq/kg after 60 days of storage
in all the blends studied, it is an indication that the products are acceptable chemically only upto 30 days of storage.
As the peroxide value increased there was a corresponding increase in the totox value. Highest increase in totox
value was seen in sesame-soybean (20:80) from 42.42 to 79.23 units. However, thio-barbituric acid value and kreis
test value and para-anisidine value was seen to concomitantly increase as the storage period of the RTE extruded
snacks increased. Acid value has increased during storage in control. The increases in acid values is primarily due to
hydrolysis of glyceride linkages by water present in the RTE extruded snack. The changes in free fatty acids also
followed the similar pattern as those observed in acid value. Free fatty acids are generally believed to be formed
through lipolysis of lipids in stored foods.
All the parameters of the sensory evaluation indicated that there is a decrease in the scores in the RTE
extruded snack prepared in all the blends after one month. Usually it is a difficult and lengthy process to identify and
quantify the compound or compounds that are responsible for consumer rejection of the product for unacceptable
flavor. (Gupta 2005) Both chemical and sensory evaluation studies had shown that sesame-rice bran blends and
sesame-palmolein blends were significantly superior than control followed by sesame-cottonseed blends and the
least acceptable both in terms of chemical and sensory parameters were sesame-soybean blends. Product shelf life
is important for quality and economic reasons. Oxidation, hydrolysis, and thermal decomposition are chemical
reactions that affect the sensory and nutritional quality of fried foods (OBrien, 2004). Given the adverse affects of
oxidative rancidity which is a major problem in fried foods and also a major cause of food deterioration (Firestone et
al 1991), chosen oils were blended with sesame oil and studied for its chemical and sensory parameters in the RTE
extruded product.
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