Abstract
ABSTRACT Two oil blends comprising 70 parts of groundnut oil (GNO) or rice bran oil (RBO) and 30 parts of coconut oil (CNO) or palmolein (PO) blends were studied for odor quality changes during deep fat frying by sensory and electronic nose techniques. Poori, a common Indian product, was deep fat fried in the two blends; altogether 10 fryings were made for each blend. Sensory odor evaluation by the method of quantitative descriptive analysis showed that freshly prepared blends and the blends after first frying had the characteristic oily note. In GNO + CNO blend, these notes became subdued but the earthy odor increased on subsequent fryings. At the end of the 10th frying, the heated oil odor was significantly higher accompanied with marked increase in husk‐like and branny notes in RBO +PO blends. This was supported by the aroma pattern obtained by the electronic nose which showed discrimination between initial and fried oil samples. The consumer acceptance study conducted among the target groups using the hedonic scale showed that “poori” (fried product) fried in GNO +CNO blend had higher acceptance because of familiarity and liking for characteristic oil odor and aroma.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.