Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips.

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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...

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Bibliographic Details
Main Authors:	Mohammed, Abdulkarim Sabo, M.W., Myat, Mohd Ghazali, Hasanah, Karim, Roselina
Format:	Article
Language:	English English
Published:	Canadian Center of Science and Education 2010
Subjects:	Oils and fats. Palm olein. Sesame seed oil.
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

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