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Serum cholesterol and triglyceride level of rats fed with consumer selectd coconut oil blends

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dc.contributor.author Seneviratne, K. N.
dc.contributor.author Kotuwegedara, R.T.
dc.contributor.author Ekanayake, S.
dc.date.accessioned 2011-11-25T09:34:43Z
dc.date.available 2011-11-25T09:34:43Z
dc.date.issued 2011
dc.identifier.citation International Food Research Journal 18(4):1303-1308 (2011) en-US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/106
dc.description.abstract Attached en_US
dc.description.abstract Double blends were prepared by mixing copra oil (CO) with seed oils of Brassica juncea (BO), Madhuca nerifolia (MO) and Sessamum indicum (SO) in different volume proportions. The consumer-acceptable oil blends were selected based on the opinion of a panel of consumers about the palatability and other physical properties of French fries prepared using the oil blends. The effect of the selected oil blends on serum lipid parameters of Wistar rats was examined. The serum levels of total cholesterol, LDL and triglycerides decreased and the serum levels of HDL increased significantly in rats fed with selected oil blends, when compared to those fed with coconut oil. The beneficial effects on lipid parameters of the rats fed with the oil blend containing the seed oil of BO (40%) and CO (60%) were closely comparable with those of the rats fed with soybean oil. The results recommended that it could be helpful to prepare essential fatty acid-rich nutritional oil blends based on CO in industrial scale.
dc.language.iso en en_US
dc.relation.ispartofseries International Food Research Journal en_US
dc.relation.ispartofseries 18(4):1303-1308 (2011) en_US
dc.subject Coconut Oil en_US
dc.subject Soybean Oil en_US
dc.subject Oil Blends en_US
dc.subject Total Cholesterol en_US
dc.subject HDL/LDL en_US
dc.subject Triglycerides en_US
dc.title Serum cholesterol and triglyceride level of rats fed with consumer selectd coconut oil blends en_US
dc.type Article en_US

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