Oxidative

Quality Parameters	Samples
Quality Parameters	Cocoa butter substitute	Shortening Oil	Coconut Oil	Palm Oil
Peroxide value (meq/kg fat)	0.62 ±0.01^a	0.61 ±0.008^a	1.03 ±0.08^b	1.03 ±0.04^b
Oxidative stability (hat 100°C)	69.04 ±5.69^b	33.46 ±4.06^a	33.05 ±2.29^a	36.98 ±2.06^a
Conjugated diens at 232 nm	1.042 ±0.05^a	2.15 ±0.08^b	2.911 ±0.04c	2.246 ±0.01^b
conjugated triens at 270nm	0.064 ±0.01^a	0.677 ±0.07^b	0.776 ±0.05^b	0.777 ±0.03^b

^aValues are means ±±S.D (n=3)
^bMeans in each row followed by different letters are significantly different (p<0.05).

Table 2: Oxidative stability of vegetable oil samples.