Acceptability of Products Fried in Fresh and Reheated Flaxseed Oil

Miss Sapna Chauhan; Rekha S. Sharma; Sabiha A. Vali

Volume : IV, Issue : II, February - 2015

Acceptability of Products Fried in Fresh and Reheated Flaxseed Oil

Miss Sapna Chauhan, Rekha S. Sharma, Sabiha A. Vali

Abstract :

The present investigation was carried out to study the effect of fresh and reheated Flaxseed oils on the palatability characteristics and acceptability of products fried in it. The product viz. Puri, PyajPakoda and Shakkarpara were selected. These products were also fried in fresh and reheated Groundnut oil for comparison. Results of the study showed that among the three products ,Shakkarparas fried in fresh groundnut oil and fresh flaxseed oil showed significant difference with respect to taste (4.37, p<0.01) and aroma (4.42, p<0.01) and the rest two products fried in fresh Flaxseed oil and fresh Groundnut oil did not show a significant difference in the palatability characteristics. The products fried in reheated Flaxseed oil and reheated Groundnut oil did not show any significant difference with respect to palatability characteristics. Similarly the products fried in fresh and reheated Groundnut oil also did not show any significant difference with respect to palatability characteristics. The product fried in fresh and reheated Flaxseed oil did not show any significant difference except Puri, which showed a significant difference with to respect to appearance (2.33, P<0.05), taste (4.32, P<0.01), doneness(2.96, P< 0.05) and acceptability (3.60, P<0.05). It was also observed that products fried in fresh oils were more acceptable than fried in reheated oils. Products fried in groundnut oils were more acceptable than fried in flaxseed oils.