FOR SENSORY ATTRIBUTES
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
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.