"First-of-its-kind Laboratory Trial Shows Canola oil is used less by 50% based on Sensory Evaluation in comparison to other oils when cooking Indian cuisine”

Cooking Oil has an important place in the Indian kitchen. Even though there are a variety of oils available in the market, there is lot of ignorance about the sensory acceptance and the consumption of these oils in Indian cuisine. Particularly, it is not known which specific cooking oil is best in Colour, Aroma, Flavour, Texture, Taste, After Taste and Richness.

Recently a study was conducted at Farelabs (Food Research Analysis and Research Laboratory, NABL accredited wherein they tested six different types of prevalent oils (Canola Oil, Palmolein, Soyabean (with and without DMPS -dimethylpolysiloxanes), Sunflower, Safflower/ Rice Bran blend in a group of seven Food technicians with good sensory ability and health aspects and metabolic abnormalities to cook sautéed Bhindi, a very commonly cooked Indian subzi.

To produce reliable and valid data, a well-trained sensory panel (7 individuals) was selected for the study. The sensory panel was free from any psychological features and physical conditions, which affects human judgments. A format used for the sensory evaluation work had scoring work on a 1- 9 scale card.

Steps followed in the Experiment:
1. Lady’s finger, onion, green chilli, cumin seed and salt were weighed separately.
2. About 30 gm of oil was taken in frying pan (kadhai).
3. Canola oil was taken half the amount of other oils.
4. Heated to a required temperature (130° C).
5. Cumin seed was fried for 3-4 sec.
6. After optimum frying, onion and green chilli were fried for about 4.30 min.
7. Lady’s finger was added followed by salt.
8. Mix the vegetables by using platter at consecutive intervals of about 3 min.
9. Frying was done for about 18 min.
10. The sensory evaluation was followed after the full cooking.

Sensory evaluation was documented for Colour, Aroma, Flavour, Texture, Taste, After Taste, Richness and Overall acceptability. It was found that Canola Oil despite being used in half the amount, had the best Aroma, Flavour, Texture, Taste, Richness amongst all the other oils used in the experiment. Based on this sensory evaluation it was inferred that “Overall Acceptability of Canola oil based on Sensory Evaluation found to be best even if it was used in half amount in comparison to other oils.”

The joy of eating is getting affected due to inflation and rising food prices in India is robbing the pocket of every household’s budget. Hence, housewives now have to think twice before undertaking any expenditure when it comes to food; however she also doesn’t want to take any risk or can’t compromise with her family’s health by switching to the low cost food items such as cooking oil. This study has to some extent helped clear this notion that premium cooking oils are for the rich. Cooking oils like Canola could be actually cheaper than the so widely used cheap cooking oils due to its low consumption by 50%.

The Heart Smart Canola oil contains LOWEST saturated BAD Fats amongst all vegetable oils, and HIGHEST unsaturated GOOD fats (which are known to reduce Blood Cholesterol levels) and has the best ratio (1:2) of Omega3: Omega6 essential fatty acids when compared to other edible vegetable oils. The U.S. Food and Drug Administration (FDA) authorized a qualified health claim for canola oil on its ability to reduce the risk of coronary heart disease due to its unsaturated fat content.

Recently, a study was conducted by the Diabetes Foundation of India (DFI) and the National Diabetes, Obesity and Cholesterol Foundation analyzing the effects of different types of cooking oil - Canola oil, olive and other refined oil - on 90 patients with abdominal obesity, high blood pressure and fat deposition in the liver. According to Dr. Anoop Misra, director and head of department of diabetes and metabolic diseases at Fortis, 57% patients using Canola oil for cooking purposes, in addition to their regular medicines and exercise, returned to normal liver fat within six months.

As Dr. Anoop Mishra, recently, in a video interview says “Well, I would say that Canola oil has possibly the best mixture of good fats or the optimal oil. I would rate Canola oil as no. 1 oil at this point of time. Olive oil simultaneously no.2 and couple of other oil as 3, 4 etc. I wouldn’t say that this is the ideal oil but I would say that in current scenario this is one of the best oil.”This actually sums up the conclusion for the layman.

Canola Oil is widely available in Indian markets under the brand name of JIVO Canola Oil, which started the first EOP packaging plant for Canola Oil in India. This study is indeed an eye-opener for all of us that premium and healthy oil need not be costly. An apt offering to the discerning heart smart Indian.

Jivo Wellness Private Limited is engaged in the production/Import/marketing of Jivo Canola Cooking Oil. Within a short span Jivo has established itself as market leaders and pioneers in the Heart Smart Canola Oil category in India.

Jivo Wellness Pvt. Ltd. is the first EOP Plant for Canola Oil in India and the state-of-art automatic rotary filling Plant was inaugurated by Mr. Gerry Ritz, Minister for Agriculture, Canada on 17 Sep 2010.

Indian Economy is moving ahead by leaps and bounds and so is the taste and standard of living of its people. Now, people are more conscious of their rising medical costs, health and wellness and look for healthy and premium products available in the market, whether imported or Indian. To fill this aspiration gap, a complete health solution has been introduced to cut down on the number of heart patients in India.

After USA, Canada, Japan and Mexico, Canola Oil has now been brought to India by Jivo Wellness. Most of the American restaurants abroad including KFC, McDonald’s, Pizza Hut, Burger King & Taco Bell use Canola Oil to provide culinary and healthy food to their customers. The world’s most popular food manufacturers like Oreo, Pringles, George Weston, Kraft Foods, Ramen, Nissin, McCain, Nabisco and hundreds of others have shifted to Canola Oil ever since Trans Fats were banned/regulated in those countries.

In India, our cooking partners are Radisson Hotel, The Big Chill’s Café, BTW, Kaleva, Flavours, Spaghetti Kitchen, Bengali Sweets, Tamba, Mocambo, Peter Cats, Swissotel, The Park Hotel, Kolkata Club and many more.

Jivo Wellness supports education, healthcare & social welfare of underprivileged rural poor, by building schools, hospitals & welfare centers in rural India. And commits profits from this product to be pledged to build value based education institutions and health care centers for the rural poor.

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This release was published on openPR.