Sensory Qualities of sesame oil, palm olein and the blend of them during frying of potato chips
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 7
Abstract
The study was planned to investigate the sensory characteristics of sesame oil, palm olein and the blend of them in the ratio of 50: 50 (%v/v) during the frying of potato chips. A total of 8 trained panelists evaluated samples based on their crispness, aroma, flavor and overall acceptability. Results showed that the samples for sesame oil had weaker sensory characteristics comparing to palm olein. Also, The samples of palm olein had the highest scores in aroma and flavor while blended oil had the highest scores for crispness and overall acceptability. Meanwhile, the sensory attributes of potatoes fried in blended oil were significantly better than sesame oil. According to the obtained results, blending sesame oil with palm olein is a suitable way to improve the sensory characteristics of the potatoes fried in sesame oil. However, mixing sesame oil with palm olein could provide the usage of antioxidant properties of sesame oil and its healthy effects in the oil blend to produce healthy products with lower cost.
Authors and Affiliations
Dorin Bakhtiary ,Simin Asadollahi and Seyed Ali Yasini Ardakani
Keywords
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