Physicochemical and sensory characteristics of palm olein and peanut oil blends.

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Physicochemical and sensory characteristics of palm olein and peanut oil blends.

Blending is the simplest method used to modify oils and fats for improved functionality. Blends of palm olein (PO) (90, 80, 70 and 60% v/v) with peanut oil (PnO) (10, 20, 30 and 40% v/v) were made and changes in their physicochemical and sensory characteristics were determined. Changes in physicoc...

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Bibliographic Details
Main Authors:	M. W., Myat, S. M., Abdulkarim, Mohd Ghazali, Hasanah, Karim, Roselina
Format:	Article
Language:	English English
Published:	Wfl Publisher 2009
Subjects:	Oils and fats - Analysis. Palm oil. peanut oil.
Online Access:	http://psasir.upm.edu.my/id/eprint/16203/ http://psasir.upm.edu.my/id/eprint/16203/1/Physicochemical%20and%20sensory%20characteristics%20of%20palm%20olein%20and%20peanut%20oil%20blends.pdf

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