Frying Quality of Some Edible Oil Blends Based on Palm Olein

  • Mahdi A. Saad Shakak
  • A. Haleem Raham A
  • Ahmed A. El faki
DOI: https://doi.org/10.53555/bs.v2i4.1661
Keywords: Frying Quality, Oil Blends, Palm olein, Sensory evaluation

Abstract

Palm olein was blended with three Sudanese edible oils namely cottonseed,
groundnut, and sunflower oils, at two levels (3:1; 1:1, respectively), exposure to frying
temperature at 180 ± 20C for 5, 10 and 15hrs and acceptability tests of potato chips fried
in such blends were carried out.
In the acceptability tests, the sequence of preference of potato chips fried in palm
olein blends showed that palm olein / sunflower oil (1:1; 3:1) blends, was similar to the
pure palm olein in having first preference in color, flavor and taste, followed by chips
fried in palm olein / cottonseed oil blends, whereas the chips fried in palm olein /
groundnut oil blends received the least acceptability.

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Published
2016-04-30
How to Cite
Shakak, M. A. S., A, A. H. R., & faki, A. A. E. (2016). Frying Quality of Some Edible Oil Blends Based on Palm Olein. IJRDO - JOURNAL OF BIOLOGICAL SCIENCE, 2(4), 20-29. https://doi.org/10.53555/bs.v2i4.1661
Issue
Vol. 2 No. 4 (2016): IJRDO - Journal of Biological Science
Section
Articles

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