Development of rice bran oil blends for quality improvement

Six rice bran oil (RBO) blends were prepared in two ratios i.e., 80:20 and 70:30 and analysed for physicochemical properties, and antioxidants and fatty acid composition. Among all the RBO blends, rice bran oil + groundnut oil (70:30) had the highest smoke point (204 °C) and rice bran oil + olive oil (70:30) was the most stable blend in terms of chemical parameters. The highest value of total antioxidants was observed in rice bran oil + sunflower oil (70:30) (2568.7 mg/kg). Fatty acid composition (SFA:MUFA:PUFA) (1:1.5:2) of rice bran oil + palm oil (80:20), and products prepared using this RBO blend, were close to the recommended intake. Boiling with sautéing was a better cooking method in terms of maintaining fatty acid ratios.