Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends

Table 3

Effect of repeated frying on flavour scores of potato chips fried in canola oil blends with palm olein (PO).

Fatty acid	Frying batch
	First			Second			Third			Fourth
	CO	B1	B2	CO	B1	B2	CO	B1	B2	CO	B1
1^st day	2.8 ± 0.188^Cb	3.2 ± 0.17^Bbc	4.2 ± 0.17^Aa	2.72 ± 0.47^Cb	2.62 ± 0.25^Cb	3.02 ± 0.14^Bb	2.62 ± 0.45^Cb	3.42 ± 0.36^Ba	4.02 ± 0.64^Aa	2.82 ± 0.94^Ca	4.22 ± 0.14^Aa
2^nd day	3.6 ± 0.189^Ba	4.2 ± 0.189^Aa	4.42 ± 0.66^Aa	3.22 ± 0.45^BCa	3.02 ± 0.98^Ca	3.62 ± 0.48^Bb	3.02 ± 0.12^Ca	3.62 ± 0.45^Ba	4.02 ± 0.84^Aa	2.62 ± 0.78^Da	3.02 ± 0.96^Cb
3^rd day	3.6 ± 0.187^a	4.0 ± 0.189^ABa	4.62 ± 0.42^Aa	3.42 ± 0.62^Ba	3.82 ± 0.45^Ba	4.42 ± 0.87^Aa	3.42 ± 0.47^Ba	3.82 ± 0.42^Ba	4.02 ± 0.87^Aa	2.82 ± 0.94^a	3.62 ± 0.87^Bab
4^th day	2.4 ± 0.183^Bb	3.4 ± 0.189^Ab	3.62 ± 0.88^Ab	2.42 ± 0.62^Bb	3.02 ± 0.98^Aa	3.42 ± 0.97^Ab	2.22 ± 0.36^Bb	2.82 ±0.84^ABb	3.22 ± 0.97^Ab	2.02 ± 0.552^Bab	2.82 ± 0.945^ABc
5^th day	2.4 ± 0.187^Bb	3.2 ± 0.187^Abc	3.62 ± 0.78^Ab	2.22 ± 0.23^BCb	3.02 ± 0.87^ABa	3.62 ± 0.74^Ab	2.02 ± 0.12^CDb	2.62 ± 0.56^Bb	3.02 ± 0.78^ABb	1.82 ± 0.654^Cb	2.42 ± 0.91^Bc

Values are presented as mean ± SD (n = 3). A-B-C by various small letters in the same row, the Tukey test shows a significant difference between the means followed. a-b-c by various small letters in the same row, the Tukey test shows a significant difference between the means followed. B1: 80% CO + 20% PO. B2: 70% CO + 30% PO.