Fortified Cold-Pressed Oils: The Effect on Sensory Quality and Functional Properties

The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia sesame seeds seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) sunflower Velox) from the Czech Republic were used produce oils, which fortified concentrations 1% 5%. In all blends, evaluation (quantitative descriptive analysis hedonic analysis) chemical analyses (oxidation degree, hydrolytic chlorophyll carotenoid content) carried out order perform separation samples degraded by treatment. Assessors representing consumers able differentiate between individual treatments viewpoint pleasantness. Interestingly, overall pleasantness still acceptable until second On other hand, results emphasized problematic oxidation degree blends. did not unambiguously lead better stability application elevated temperatures culinary use these types products should be limited only one treatment since occur heating.