Document Type : Articles
Authors
Department of Food Sciences - College of Agriculture - Tikrit University
Abstract
Sunflower oil, butter ghee and their mixtures at two levels 10 and 20% were studied. The density of samples was estimated at 0.92, 0.91, 0.914 and 0.916 g/cm3 for treatments 1, 2, 3 and 4, respectively. While the value of the smoking point was 240, 269, 271 and 278 ° C for treatments 1, 2, 3 and 4, respectively, and the value of the flashpoint for oils were estimated to be 292, 295, 297 and 310 ° C for all treatments, respectively, which directly affected the point of ignition value for all samples were 310, 316, 318 and 325 °C for all treatments, respectively. Sensory evaluation was conducted for French fries, and the Score values were 100%, for models 68, 80, 84 and 94 percent for treatments 1, 2, 3 and 4, respectively.
Keywords
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