Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips.
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Canadian Center of Science and Education
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16667/ http://psasir.upm.edu.my/id/eprint/16667/1/Sensory%20and%20physicochemical%20qualities%20of%20palm%20olein%20and%20sesame%20seed%20oil%20blends%20during%20frying%20of%20banana%20chips.pdf |
| _version_ | 1848843025254449152 |
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| author | Mohammed, Abdulkarim Sabo M.W., Myat Mohd Ghazali, Hasanah Karim, Roselina |
| author_facet | Mohammed, Abdulkarim Sabo M.W., Myat Mohd Ghazali, Hasanah Karim, Roselina |
| author_sort | Mohammed, Abdulkarim Sabo |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:08:28Z |
| format | Article |
| id | upm-16667 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:08:28Z |
| publishDate | 2010 |
| publisher | Canadian Center of Science and Education |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-166672015-10-21T07:55:16Z http://psasir.upm.edu.my/id/eprint/16667/ Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. Mohammed, Abdulkarim Sabo M.W., Myat Mohd Ghazali, Hasanah Karim, Roselina 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. Canadian Center of Science and Education 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16667/1/Sensory%20and%20physicochemical%20qualities%20of%20palm%20olein%20and%20sesame%20seed%20oil%20blends%20during%20frying%20of%20banana%20chips.pdf 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 http://ccsenet.org/journal/index.php/jas/article/view/6175 Oils and fats. Palm olein. Sesame seed oil. English |
| spellingShingle | Oils and fats. Palm olein. Sesame seed oil. Mohammed, Abdulkarim Sabo M.W., Myat Mohd Ghazali, Hasanah Karim, Roselina Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title | Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title_full | Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title_fullStr | Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title_full_unstemmed | Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title_short | Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| title_sort | sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. |
| topic | Oils and fats. Palm olein. Sesame seed oil. |
| url | http://psasir.upm.edu.my/id/eprint/16667/ http://psasir.upm.edu.my/id/eprint/16667/ http://psasir.upm.edu.my/id/eprint/16667/1/Sensory%20and%20physicochemical%20qualities%20of%20palm%20olein%20and%20sesame%20seed%20oil%20blends%20during%20frying%20of%20banana%20chips.pdf |