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Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips

Author

Listed:
  • S.M. Abdulkarim
  • M.W. Myat
  • H.M Ghazali
  • K. Roselina
  • K.A Abbas

Abstract

Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensorycharacteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amountsof PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree of unsaturation. FFA increasedfrom 0.25% (90 PO- 10 SSO) to 0.65%. (60 PO- 40 SSO). Blending altered FA composition of palmitic andlinoleic 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 noacceptability differences between them. All blends received high scores for all sensory attributes tested and overallacceptability.

Suggested Citation

  • S.M. Abdulkarim & M.W. Myat & H.M Ghazali & K. Roselina & K.A Abbas, 2010. "Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 2(4), pages 1-18, November.
    • Handle: RePEc:ibn:jasjnl:v:2:y:2010:i:4:p:18
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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