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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (490) Last page : (497)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7404

Effect of Sensorial Characteristics of Potato Chips Fried in Different Types of Edible Oils

Ratnesh Kumar*, Suresh Chandra, Samsher, Rahul Kumar, Vaishali and Vikrant Kumar

Deptt. of Agricultural Engineering, SVPUAT, Meerut (UP)

 ABSTRACT

The present investigation was undertaken to sensory properties of potato chips fried in edible oil and refined oil under different storage condition. The effect of storage conditions and blended ratio on the quality of mustard, soybean, sunflower, groundnut oil and their blends and refined oils were analysed under storage at 210 days in Room temperature, BOD incubator and Refrigerated condition. In case of overall acceptability, of individual oil, blended and refined oils was observed highest as fresh while after storage of 210 days in BOD, room temperature and refrigerated storage; overall acceptability observed in decreasing order. The value of overall acceptability was found more suitable in individual oils as compared to blended and refined oils. Overall acceptability of oils decreased with increasing the proportion of blending to each other, Overall acceptability also affected by the ambient temperature, BOD and refrigerator condition.

Key word: Mustard oil, Soybean oil, Sunflower oil, Groundnut oil, Sensory properties.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, R., Chandra, S., Samsher, Kumar, R., Vaishali and Kumar, V., Effect of Sensorial Characteristics of Potato Chips Fried in Different Types of Edible Oils, Int. J. Pure App. Biosci.7(2): 490-497 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7404