Vegetable oils constitute an indispensable part of our diet which not only enhances the palatability but also increases the calorie density of a dish. Oils contain different fatty acids in varying proportion which includes saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs: ω-3 & ω-6).
Optimum balance among these fatty acids regulate several physiological processes causing decrease in platelet aggregation, vasodilation, activating anti-inflammatory properties, improving endothelial functions etc. that exerts positive impact on heart health and impart favourable influence on overall nourishment.
The intake of total fat should not exceed 30 % of total calorie intake [WHO, 2015]. National Institute of Nutrition, Hyderabad, suggests that “Fat from varied source is better than any single kind”. Guidelines to prevent heart disease have given upper limit for SFAs to be 8-10% of total calories, PUFAs should be 5-8% of total calories and MUFAs would contribute the difference. The desirable ratio PUFA: SFA ratio is about 0.8: 1[Cooking Oils in Health and Diseases by Shilpa Joshi, Shashank R Joshi-The Association of Physicians of India]”.
Combination of oils or blending of oils can be used to achieve the desired fatty acid ratios and improve its physicochemical parameters. The quality of oil depends not only on its fatty acid profile but also on the presence of micronutrients like tocopherol, carotenoids, oryzanol, phytosterols and polyphenolic compounds in it. Blending of oils can be employed to get multiple benefits at a time which is advantageous from both nutritional and economical standpoint.
Currently under the Indian Regulatory Framework (FDA/FSSAI), blends can contain two vegetable oils and one of the oils should be minimum 20% by weight in a blend [Diet Byte; E-newsletter of Indian Dietetic Association-Delhi Chapter, September 2018]
Indian culinary practices involve deep frying at high temperatures. Blending of oil improves frying quality be increasing smoking point and as a result there is a reduction in the formation of toxic products on the degradation of fats.
Blending enhances colour, flavour and spreadability of oils. Blending results in decrease in Iodine value, peroxide value, free fatty acid which provides oxidative stability and contributes to longer shelf life by delaying rancidity.
As mentioned earlier, balanced ratios of fatty acids can be obtained by combining oils; along with several health promoting phytonutrients and nutraceuticals. Blended oils possess hypocholesterolemic properties and can decrease cardiovascular disease risk by lowering bad cholesterol (LDL cholesterol) and increasing good cholesterol (HDL Cholesterol). Mixture of natural antioxidants scavenge free radicals and it can serve as an excellent source of essential fatty acids.
Conclusion:
Blending of oil is a recent approach which is gaining a lot of popularity due to its numerous benefits. Replacing the source of fats and oils in our diet by using blended oils as a cooking medium can be considered as a rational step towards fitness and wellbeing.
Ms. Rukshana Irani
Head & Assistant Professor
Department of Food & Nutrition
Raidighi College
Raidighi
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