CSIRSpace CSIR Ghana Digital Repository
CSIRSpace is the Institutional Repository of the Council for Scientific and Industrial Research Ghana, an open access electronic archive collecting, preserving and distributing digital materials created, owned and hosted by the CSIR Ghana.
Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.org/handle/1/554| Title: | Coconut oil quality improvements: blending |
| Authors: | Ata, J. K. B. A. |
| Keywords: | Coconut oil;Quality;Ghana |
| Issue Date: | 1971 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | Crystallization of coconut oil in air-conditioned shops, affects the consumer appeal of the product. In the absence of winterisation facilities, a blending method with an oil of greater unsaturated acid content has been examined. Results have shown that a 50/50 mixture of groundnut oil and coconut oil remain stable in air-conditioned temperatures dorm to 20° Centigrade |
| URI: | https://csirspace.foodresearchgh.site/handle/1/554 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Coconut_Oil_Quality_Improvements.pdf | 4.29 MB | Adobe PDF |  View/Open |
Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.