Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality

The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and sesame (Sesamum indicum L.) oils, to limit thermal...

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Detalles Bibliográficos
Autores principales: Houketchang Ndomou, Serge Cyrille, Togyam, Hervé, Njapndounke, Bilkissou, Pougoue, Annick, Tiwo, Cristelle Tsapla, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938409/
https://www.ncbi.nlm.nih.gov/pubmed/36820168
http://dx.doi.org/10.1016/j.heliyon.2023.e12813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938409/
https://www.ncbi.nlm.nih.gov/pubmed/36820168
http://dx.doi.org/10.1016/j.heliyon.2023.e12813

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