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

S.M. Abdulkarim, M.W. Myat, H.M Ghazali, K. Roselina, K.A Abbas

Abstract


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.


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Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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