Storage stability and sensory evaluation of taro chips fried in palm oil, palm olein oil, groundnut oil, soybean oil and their blends

Pakistan Journal of Nutrition

Volumn 6, Issue 6, 2007, Pages 570-575

  Emmanuel Ikpeme, C A ^a   Eneji, C A ^a   Esslet, U ^a  

^a UNIVERSITY OF CALABAR   (Nigeria)

Author keywords

Blend oils; Stability; Storage; Taro chips

Indexed keywords

ARACHIS OIL; PALM OIL; PEROXIDE; SOYBEAN OIL;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DARKNESS; FLAVOR; FLUORESCENT LIGHTING; FOOD STORAGE; FRYING; ORGANOLEPTIC PROPERTY; SENSORY ANALYSIS; TASTE; YAM;

COLOCASIA ESCULENTA; ELAEIS; GLYCINE MAX;

EID: 34547828088     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.570.575     Document Type: Article

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