smeared onto KBr windows and the sp

smeared onto KBr windows and the spectra were recorded from
400 cm
1to 4000 cm
1
.
2.11. Statistical analysis
Values are expressed as the arithmetic means ± standard deviation (SD). Statistical significance of the difference between the
groups was evaluated by one-way analysis of variance and Student’s t-test. Differences were considered significant when
p< 0.05.
3. Results and discussion
3.1. Iodine value
Various blends containing stearins of coconut oil and palm oil
were screened based on iodine value and slip melting point (Table
1). Iodine value is an important parameter used in the hydrogenation industry and oils with a high-iodine value are more susceptible to oxidation and usually less stable. The iodine value of coconut
stearin was 10.9. After blending with a hard fraction from palm oil,
there was an increase in iodine value which increased further on
increasing the palm stearin content in the blends (Table 1).
3.2. Slip melting point (SMP)
There was a gradual increase in the SMP from 25.9C to 49.6C
with increase in palm stearin content in the blends (Table 1). In India, hydrogenated fat should have an SMP between 31C and 41C
(PFA, 2008) and the commercial bakery shortening showed an SMP
of 39.6C(Table 1). The SMP of the blends containing coconut stearin of 40% yield (Blend I) was slightly higher than that of 60% yield
(Blend II).
There was no significant difference (p> 0.83) in the iodine value
and slip melting point of the blends. In order to utilise a higher
quantity of coconut oil, blends prepared using coconut stearin of
60% yield (CSt2) were selected for further characterisation.
3.3. Solid fat index (SFI)
The SFI of a fat is mainly responsible for many of its characteristics, including general appearance, organoleptic properties,
oil exudation and functional properties. Under ambient conditions, coconut oil is a heterogeneous slurry of crystals admixed