Sensory Properties of Cold Press Moringa Oil

Moringa oil has the potential to be utilized as an additional source of edible oil. Nutritional importance of moringa oil as the capability to be in addition with olive oil in the indian market, which is being imported. Due to its physico-chemical properties it can be used as an edible oil. The present research was designed to extract and determine cold press moringa oil sensory properties. Moringa oil was extracted by traditional method of cold press. According to literature moringa oil, a high mono unsaturated fatty acid (oleic acid) oil which resembles olive oil in properties was compared with olive oil. Acceptance of moringa oil was compared with olive oil by sensory evaluation of roasted potato and french fry recipes. The scores obtained were subjected to students t test and significant difference of moringa oil compared with olive oil.