International Journal of Food Science and Nutrition 204 International Journal of Food Science and Nutrition ISSN: 2455-4898, Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 4; July 2017; Page No. 204-207 Physico-Chemical and nutritional significance of rice bran oil and its blends with sesame and palm oils in panner Archana Mishra Warner School of Food and Dairy Technology, SHIATS, Allahabad, Utter Pradesh, India Abstract Highest overall acceptability was found in T0C1 (8.51) followed by T1C1 (8.50), However, the difference in overall acceptability between Toc1 and T1C1 was found to be non-significant. The flavor and taste score of 8.46 in ToC1 was found to be most acceptable followed by ToC2 (8.38) and T1C1 (8.38) the treatment combination T1C1 (8.5) was found to be most acceptable in terms of body and texture as it has the highest score of 8.50. The filled milk paneer ToC1 (8.65) was found to be most acceptable regarding colour and appearance followed by T1C1 (8.26). Among the different treatment combinations T1C1 paneer contained the highest %age of moisture (53.58), fat (8.34) as well as yield (52.12). The treatment combination T4C3 contained the highest %age of protein (7.68). The highest %age of carbohydrate (31.08) was found in the treatment combination T1C3. The treatment combination ToC3 was found in the treatment combination T1C3. The treatment combination ToC3 contained the highest %age of ash (0.89). However, the difference was found to be non-significant in all treatment combinations. Among the other treatment combinations the highest total solids %age of 47.70 was found in ToC3 to be highest followed by T2C3 (47.62). The production cost Rs. 57.75/kg. of the experimental paneer T3C1 was less as compared to other treatment combination. The energy value of paneer varied from 223.73 to 228.74 Treatment combination ToC3 had the highest energy value. Keywords: rice bran oil, paneer, palm oil Introduction Indian is considered as an agrarian country in which major proportion of population is vegetarian. Milk plays an important role in the diet of such persons as a source of animals proteins. India is the largest milk producer in the world with a production of 112 MT, which increased by 3.3 present in the last fiscal. About half the milk produced is consumed in the liquid form and the remaining is used to prepare products such as ghee, curd, butter, khoa, Paneer, Cheese, Chhana, ice-cream and milk powders. Paneer is an important indigenous product which is obtained by heat treating the milk followed by acid coagulation using suitable acid viz, citric acid, lactic acid, tartaric acid, sour whey. The whey formed is removed to some extent through filtration and pressing. Paneer represents one of the soft varieties of cheese family and is used in culinary dishes/ snakes. About 5% of milk produced in India is converted in to Paneer. According to Prevention of Food Adulteration Act (1954)” Chhana or Paneer is the product obtained form cow or buffalo milk or a combination of these, by precipitation with sour milk, lactic or citric acids. It should not contain more than 10 percent moisture and the milk fat content should not be less then 50 percent of the dry matter.” Researches and medical boards have considered milk fat is a more saturated as compared to vegetable oils containing PUFA. Excessive fat (saturated) intake is a major causative factor in obesity and high blood pressure. Coronary heart disease has been linked of a number or other disorders as well as reports revealed that high dietary fat intake shortens clotting time of blood. High intake of fat increase risk of heart attack because of high proportions of saturated fat in the diet. Many nutritionist believe that if fat intake is reduced to provide less than 30 percent of the calories through fat and oil, dietary fat would not be risk factor at all in heart disease. In view of the increasing occurrence of coronary complications there is considerable interest to reduce / replace the milk fat in paneer with vegetable fat. Edibles vegetables oils are the major sources of essential fatty acids in the diet. One of the vegetables oils which gained popularity in India in recent times is rice bran oil (RBO). Rice bran oil comes from the thin brown coating between the rice kernel and the protective husk. This coating called ‘bran’, bran contains valuable nutritious components such as proteins, vitamins, minerals and lecithin, Oil is extracted from this bran. During the extraction process, oils is carefully separated with the highly valued vitamins intact, As a result the oil is naturally fortified with an abundance of vitamin E, gamma oryzanol and the essential fatty acid. In comparison to other edible oils, rice bran oil has high content of squalene which is reported to be a quencher of singlet oxygen and free redical scavenger. Thus, rice bran oils one of the healthiest oil having desirable fatty acid composition with higher oxidative stability along with better cholesterol reducing power than all other edible oils. It contains certain unique micro-nutrients which are important for promotion and maintenance of good health Palm oil is dark yellow to yellow-red oil (high carotene content) of boiling the flesh of the fruit of the palm (Elaeis guineensi). Palm oil is rich in carotene from which it derives its bright, tropical, red colour. In fact carotene content of palm oil is 16 times higher than levels found in a carrot with the same mass and weight. This makes palm oil one of the main and richest sources of carotene and as such is important in combating vitamin A deficiency common in many developing countries. Sesame oil is of vegetable origin