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

S.M. Abdulkarim, M.W. Myat, Ghazali H.m, K. Roselina and Abbas K.a

Journal of Agricultural Science, 2010, vol. 2, issue 4, 18

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.

Date: 2010
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