Table 1.

Physico-chemical properties of bakery shortening and rice bran oil

Property	Bakery shortening	Rice bran oil
Colour (1.25″ Lovibond red)	2R ± 0.10	2.2R ± 0.10
	1.7Y ± 0.10	2Y ± 0.10
Iodine value	91.7 ± 0.70	103.7 ± 0.46
Saponification value	187.2 ± 10.4	184.6 ± 4.4
Refractive Index	1.5 ± 0.2	1.5 ± 0.1
Peroxide value (meq/kg)	0.9 ± 0.1	0.9 ± 0.2
Free fatty acid (as% Oleic acid)	0.09±.01	0.05 ± 0.02
Moisture (%)	0.05 ± 0.02	0.03 ± 0.02
Specific gravity	0.91 ± 0.02	0.91 ± 0.01
Smoke point (°C)	202 ± 5.8	213 ± 4.2
Flash point (°C)	271 ± 6.1	280 ± 7.4

#Each value is a mean of three observations