Taking into consideration the regional preferences of the local population to sesame oil, the study was planned to
exploit its antioxidant properties and to reduce the high priced demand of the oil. Sesame oil was blended with soyabean oil,
ricebran oil, cottonseed oil, palmolein, mustard oil and corn oil in the ratios of 80: 20 and 20:80 and muruku (deep fried Indian
traditional snack) and bobbatlu (shallow fried traditional regional snack) were prepared with those blends. Consumers who
were conversant with the factors governing quality of the products and raw oil blends were chosen as sensory panel. The present
consumer acceptance trials indicated no strong rejection of an oil blend in comparison with control. In raw oils and in the
products made with the blends sesame-rice bran blends of 80:20 and 20:80 and sesame-cottonseed blend of 80:20 and sesamepalmolein
blend of 20:80 were significantly better than control.