FOR SEN­SORY AT­TRIBUTES

Consumer Voice - - Comparative Test -

Pako­das made of be­san (with­out adding salt and spices) were fried in the oil (for equal time) and judged by panel mem­bers on th­ese at­tributes: colour and ap­pear­ance, flavour/odour, taste, aftertaste feel and over­all ac­cept­abil­ity.

Score out of 10

8.44

8.4

8.18

8.14

8.06

7.96

7.82

7.74

7.72

7.46

7.28 All brands were in poly­thene pack­ag­ing of one litre

ca­pac­ity. Mark­ing/La­belling The con­tain­ers shall be marked with name, grade and net vol­ume of the ma­te­rial in the con­tain­ers; man­u­fac­turer’s name and trade­mark, if any; batch num­ber, month and the year of man­u­fac­ture. Most of the brands have given all the in­for­ma­tion. Some brands have not given stor­age in­struc­tion.

How to Best Match Oils to Foods It is ben­e­fi­cial to con­sume a mix of oils to main­tain a bal­ance be­tween the three fatty acids. All oils are good in one way or the other. It is ad­vis­able to use a com­bi­na­tion of oils, ei­ther blended or by ro­ta­tion – for ex­am­ple, mus­tard oil, ground­nut oil, soya bean oil, sun­flower oil, rice bran oil – so that you get the ben­e­fit of all. Any sin­gle oil alone is not pre­ferred. For blend­ing, you take equal pro­por­tions of dif­fer­ent oils in one con­tainer and then use it. This way you don’t get pro­longed ex­po­sure to the side ef­fect of one type of oil and get the benefits of dif­fer­ent oils. You could also have two or more dif­fer­ent kinds of oils in your kitchen that you could use for dif­fer­ent pur­poses.

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