A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil
ABSTRACT
The sensory properties and shelf
stability of unripe plantain chips fried in separately three different oils
namely, palm, soybean and groundnut oils were analyzed and compared. The chips
fried in soybean oil was most preferred in terms of taste, texture and general
acceptability at P < 0.05 peroxide value of ii .9ineg peroxide/kg samples
during the 56 days (8 weeks) of storage at room temperature. The chips fried
with groundnut oil had the lowest peroxide of 10.9, before 56 days while chips
fried with palm oil had the highest peroxide value. Samples fried in palm oil
had the highest moisture content of 14.3% and fat content of 14.5% and fat
content of 14.9% while chips fried in groundnut oil showed moisture content of
14.0%. Chips fried in Soybean showed the highest crude protein content of 4.3%
and the least were the chips fried in palm oil. Plantain chips fried in palm
oil had a fat content of 14.8% followed by those fried in soybean which had
14.3% and the least were the chips fried in groundnut oil.
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STEPHEN, C (2021). A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/a-comparative-study-on-sensory-and-storage-stability-of-plantain-chips-fried-separately-with-soybean-groundnut-and-palm-oil-7-2
CHINAZA, STEPHEN. "A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 31 Aug. 2021, https://repository.mouau.edu.ng/work/view/a-comparative-study-on-sensory-and-storage-stability-of-plantain-chips-fried-separately-with-soybean-groundnut-and-palm-oil-7-2. Accessed 24 Nov. 2024.
CHINAZA, STEPHEN. "A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 31 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/a-comparative-study-on-sensory-and-storage-stability-of-plantain-chips-fried-separately-with-soybean-groundnut-and-palm-oil-7-2 >.
CHINAZA, STEPHEN. "A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/a-comparative-study-on-sensory-and-storage-stability-of-plantain-chips-fried-separately-with-soybean-groundnut-and-palm-oil-7-2