Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acid Sthrough Chia (Salvia hispanica L.) Seed Oil.

Analytical characterization of blends of butter oil and chia (Salvia hispanica L.) seed oil was performed. Chia oil was added in butter oil at four different levels i.e. 6.25%, 12.5%, 18.75% and 25% (T₁, T₂, T₃ and T₄), butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2°C) for 90-days. Iodine values of control, T₁, T₂, T₃ and T₄ were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g).Concentration of omega-3 fatty acids in T₁, T₂, T₃ and T₄ were 4.17%, 7.39%, 12.55% and 16.74%. The extent of omega-6 fatty acids in T₁, T₂, T₃ and T₄ was 2.81%, 2.94%, 3.15% and 3.32%.Concentration of omega-3 and 6 fatty acids in butter oil can be increased by chia oil. [ABSTRACT FROM AUTHOR]