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Title: Storage Stability and Sensory Evaluation of Taro Chips Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends
Authors: C.A. Emmanuel-Ikpeme, C. A. Eneji, U. Essiet
Journal: Pakistan Journal of Nutrition
| Category | From | To |
|---|---|---|
| Y | 1900-01-01 | 2005-06-30 |
Publisher: ansinet
Country: Pakistan
Year: 2007
Volume: 6
Issue: 6
Language: English
Taro Colocasia esculenta chips fried in Palm Oil
PO, Soybean Oil SBO, Palm Olein Oil POO, Groundnut Oil GO and in
4060 ww blend ratio of palm oil POO SBO GO were stored for 0-5 weeks
in dark and in fluorescent light. Chips were subjected to weekly chemical
and sensory analysis. Results showed that significant p0.05
differences occurred in the organoleptic properties of taro chips fried in
the different oil types during storage. Chips fried in palm oil and
groundnut oil blend had the most desired flavour, taste and stability. The
highest off-flavour rating was for chips fried in soybean oil while chips
fried in palm oil groundnut oil blend had the least rating p0.05.
The overall acceptability of chips was not significantly p0.05
affected by dark storage. Peroxide Value PV was highest in soybean oil
fried chips p0.05 during storage. Peroxide Value PV increased at a
slower rate in chips fried in palm oil, palm olein oilblends.
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