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

This study aimed to investigate the effect of olive and palm oils blends on the sensory attributes ofpotato (Solanium tuberosum L.) cultivar Carola chips during three successive frying sessions. Olive and palmoils were blended in the ratios of 10:90, 20:80, 40:60 and 60:40% and the blends as well as the sole oils wereused for frying of potato chips. The fried potato chips were evaluated for appearance, taste, texture, color andoverall 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 in10:90% olive/palm oil blend whereas the minimum scores for the aforementioned parameters were recordedwith 60:40% blend. The frying frequency of the oil blends also significantly (p 0.05) affected the sensoryattributes of potato chips. Generally, the sensory quality of the product was enhanced with consecutive use ofthe same oils for up to three sessions. However, it is recommended that further studies on the repeated fryingpractice on the same oil sample beyond three sessions should be undertaken to draw more conclusive results.