Mohammed, Abdulkarim Sabo and M.W., Myat and Mohd Ghazali, Hasanah and Karim, Roselina (2010) Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. International Journal of Chemistry, 2 (4). pp. 18-29. ISSN 1916-9752
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Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensory characteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree of unsaturation. FFA increased from 0.25% (90 PO: 10 SSO) to 0.65%. (60 PO: 40 SSO). Blending altered FA composition of palmitic and linoleic acids, which results in a significant change in trilinolein, dioleoyl-linoleoyl-glycerol, dipalmitoyl-3-linoleoyl glycerol and dipalmitoyl-3-oleoyl glycerol contents. A pleasant nutty flavor was imparted. Melting and crystallization temperatures shifted to lower values from 12.65 to 11.03, 10.44 and 9.74ºC and from -6.31 to -6.99, -7.38 and -8.31 ºC, respectively. Sensory quality of banana chips fried in the oil blends showed no acceptability differences between them. All blends received high scores for all sensory attributes tested and overall acceptability.
|Keyword:||Blending; Physicochemical and sensory characteristic; Palm olein and sesame seed oil.|
|Subject:||Oils and fats.|
|Subject:||Sesame seed oil.|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Publisher:||Canadian Center of Science and Education|
|Deposited By:||Khairil Ridzuan Khahirullah|
|Deposited On:||28 Jun 2012 18:14|
|Last Modified:||28 Jun 2012 18:14|
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