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Sensory Evaluation of Olive and Palm Oil Blends During Frying of Potato Chips

Sensory Evaluation of Olive and Palm Oil Blends During Frying of Potato Chips

Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4 

1National Tea and High Value Crops Research Institute (NTHRI) Shinkiari Mansehra, Pakistan; 2Department of Agricultural Chemistry, The University of Agriculture Peshawar- Pakistan; 3Department of Human Nutrition, The University of Agriculture Peshawar-Pakistan; 4Nuclear Institute for Food and Agriculture Peshawar, Pakistan.  


This study aimed to investigate the effect of olive and palm oils blends on the sensory attributes of potato (Solanium tuberosum L.) cultivar Carola chips during three successive frying sessions. Olive and palm oils were blended in the ratios of 10:90, 20:80, 40:60 and 60:40% and the blends as well as the sole oils were used for frying of potato chips. The fried potato chips were evaluated for appearance, taste, texture, color and overall acceptability. The results indicated that the highest average scores for appearance (6.90), taste (7.57), texture (8.00), color (7.67) and overall acceptability (7.56) were obtained by potato chips that were fried in 10:90% olive/palm oil blend whereas the minimum scores for the aforementioned parameters were recorded with 60:40% blend. The frying frequency of the oil blends also significantly (p<0.05) affected the sensory attributes of potato chips. Generally, the sensory quality of the product was enhanced with consecutive use of the same oils for up to three sessions. However, it is recommended that further studies on the repeated frying practice on the same oil sample beyond three sessions should be undertaken to draw more conclusive results 


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Sarhad Journal of Agriculture


Vol. 35, Iss. 2, Pages 320-662


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