Chili oil from Hiyung chili: Oil matrix, extraction time, and sensory acceptance

Abstract This study formulated chili oil from Hiyung chili (Capsicum frutescens L.) and examined how the carrier oil (palm olein (PO), coconut oil (CO)) and extraction time (24/48/72 h) shape physicochemical quality and sensory acceptance. A factorial Completely Randomized Design was applied; respon...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Febriani Purba, Arief Rahmad Maulana Akbar, Agung Cahyo Legowo, Alan Dwi Wibowo, Rodhiyatam Mardhiyah, Tri Mega Bintang, Muhammad Zidan Veri Saputra
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Instituto de Tecnologia de Alimentos (ITAL) 2026-07-01
Edice:	Brazilian Journal of Food Technology
Témata:	Hiyung chili Chili oil Palm olein Coconut oil Capsaicinoids Scoville heat units Peroxide value Hedonic sensory evaluation
On-line přístup:	http://www.scielo.br/pdf/bjft/v29/1981-6723-bjft-29-e2025137.pdf
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!