This paper deals with the effect of lipase-catalyzed interesterification of oil on hydrodynamic, thermo-analytical, structural properties and its stability. Interesterification of rice bran oil (RBO) and refined, bleached, deodorized palm olein (RBDPO) blend in 1:1 ratio was carried out at 60 +/- 1 degrees C under stirring for 6 h. Results showed that hydrodynamic property of oils decreased from 3.61 x 10(-6) in RBDPO to 2.91 x 10(-6) m(2) s(-1) in enzyme interesterified oil (EI) and heat transfer coefficient increased from 221.0 in RBDPO to 250.7 Wm(-2) degrees C(-1) in EI over 170-190 degrees C. Peak melting point of triacylglycerols shifted from 10.36 degrees C in RBDPO to -4.76 degrees C in EI. Trisaturated triacylglycerols decreased from 4% in RBDPO to 0.6% in El. The first step of thermal decomposition started at 190, 212.7 and 238.9 C for RBDPO, RBO and El, respectively. Sensory evaluation of poori fried using these oils revealed no significant (p > 0.05) differences in sensory attributes of the fried product. (C) 2011 Elsevier Ltd. All rights reserved.