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https://csirspace.foodresearchgh.site/handle/123456789/554| 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/123456789/554 |
| 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 |
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