OIL BLENDING: DEMAND OF THE INCREASING HEALTHY OIL IN INDIAN MARKET
Authors: Aanvi Goel1,2, Prachi Tyagi1, Aruna Tyagi1, Chirag Maheshwari*1
1. ICAR-Indian Agricultural Research Institute, New Delhi-12
2. Amity Institute of Biotechnology, Amity University, Gurgaon, Haryana, India
*Corresponding author: cmchandak07@gmail.com
INTRODUCTION:
Oil is a good source of dietary fat and energy. Cooking oil is an essential component of Indian life. Vegetable oils consist of essential fatty acids, which can be taken up through a healthy diet. Essential fatty acids are crucial for the proper functioning of the body. Since the earlier days, a large variety of vegetable oils have been consumed in Indian households, like mustard oil, coconut oil, groundnut oil, sesame oil, and many more. Each type of oil used for cooking purposes is based on the nutritional benefits of the oil or the choice of an individual. For example, mustard oil, sunflower oil, and rice bran oil can be used for deep frying during cooking food. We have traditional knowledge regarding the usage of edible oils, and we follow the same. However, we do not know that the consumption of some specific edible oils can escalate the risk of cardiovascular disease (CVD) in some individuals. According to the physicochemical studies performed, no single vegetable oil available in its pure form contains the required amount of fatty acid profile, oxidative stability, and antioxidant properties. For this reason, there is a need for a multi-sourced oil that has the required physicochemical properties and is also healthy for the body.
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