摘要：The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:20 and 20:80. These blends were stored for 12 months and their physicochemical changes and fatty acid composition were studied every month till the end of the storage period. Though, there was a slight increase in the physical characteristics like specific gravity, lovibond color and refractive index of the blends studied, significant changes were mostly observed only in refractive index (p<0.005). There was a significant difference of increase (p<0.005) in comparison with control in all the chemical characteristics studied like peroxide value, free fatty acid s, para-anisidine value, totox value, thiobarbit uric acid value, kreis test and iodine value. Slight variations of increase in saturated fats and decrease in unsaturated fats were seen over time, which were significantly different than control. Based on the fatty acid composition of the blends proportion of S:M:P calculated showed that no blend had achieved the ideal ratio of 1:1:1. Results indicated that in terms of stability sesame-palmolein blends proved to be superior during storage.
