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...

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Detalles Bibliográficos

Principais autores:	Febriani Purba, Arief Rahmad Maulana Akbar, Agung Cahyo Legowo, Alan Dwi Wibowo, Rodhiyatam Mardhiyah, Tri Mega Bintang, Muhammad Zidan Veri Saputra
Formato:	Artigo
Idioma:	Inglês
Publicado:	Instituto de Tecnologia de Alimentos (ITAL) 2026-07-01
Series:	Brazilian Journal of Food Technology
Assuntos:	Hiyung chili Chili oil Palm olein Coconut oil Capsaicinoids Scoville heat units Peroxide value Hedonic sensory evaluation
Acceso en liña:	http://www.scielo.br/pdf/bjft/v29/1981-6723-bjft-29-e2025137.pdf
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