Impact of incorporating sesame oil ( Sesamum indicum L.) in an Algerian frying oil and margarine formulation

ARTICLE INFORMATION Background and aims: This study, carried out in collaboration with the research and development department of the " Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture...