Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (<i>Bubalus bubalis</i>) butter fats

This study investigates the potential of blending wheat germ oil (WGO) with local and imported Bubalus bubalis butter fats to enhance its physicochemical properties, oxidative stability, and sensory characteristics. Blends were prepared at ratios of 5%, 10%, and 15% WGO with butter fats and analyzed for fatty acid composition, oxidative stability, and sensory acceptability. Oxidative stability was assessed using peroxide value (PV), conjugated diene (CD), and thiobarbituric acid (TBA) tests. Results revealed that blending WGO with butter fats significantly enhanced oxidative stability. Local butterfat blends demonstrated superior oxidative stability, with a PV of 1.22 meq O2/kg compared to 1.65 meq O2/kg for imported butterfat blends after 30 days of storage—a 25% improvement. Sensory evaluation indicated that the 5% WGO and 95% butterfat blend achieved the highest scores in flavor, texture, and overall acceptability, with an overall score of 86.19%. In contrast, higher WGO ratios reduced sensory appeal. This study highlights the potential of WGO-butterfat blends to improve oxidative stability while maintaining sensory quality, with 5% WGO being the optimal blend ratio.