Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
The effects of two natural antioxidants, rosemary and sage extracts, on physico-chemical changes of refined, bleached and deodorized (RBD) palm during deep-fat frying and on sensory acceptability of potato crisps were studied. Results showed that the two antioxidants significantly (P<0.05) retard...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112162/ http://psasir.upm.edu.my/id/eprint/112162/3/112162.pdf |
| _version_ | 1848865872551084032 |
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| author | Che Man, Yaakob Jaswir, Irwandi |
| author_facet | Che Man, Yaakob Jaswir, Irwandi |
| author_sort | Che Man, Yaakob |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effects of two natural antioxidants, rosemary and sage extracts, on physico-chemical changes of refined, bleached and deodorized (RBD) palm during deep-fat frying and on sensory acceptability of potato crisps were studied. Results showed that the two antioxidants significantly (P<0.05) retarded the oil deterioration during 6-day frying. The two antioxidants were proven to lower the rate of oxidation of oils during frying. It was also shown that, during frying, the quality of oils gradually decreased. Sensory evaluation indicated that, except for crispiness scores, both rosemary and sage extracts could improve acceptability of fried potato crisps. However, no sample was unacceptable by panellists even up to day 6. In general, sage extract was as effective as rosemary extract in maintaining the quality of oils during frying. |
| first_indexed | 2025-11-15T14:11:37Z |
| format | Article |
| id | upm-112162 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:11:37Z |
| publishDate | 2000 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1121622025-03-07T08:09:19Z http://psasir.upm.edu.my/id/eprint/112162/ Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying Che Man, Yaakob Jaswir, Irwandi The effects of two natural antioxidants, rosemary and sage extracts, on physico-chemical changes of refined, bleached and deodorized (RBD) palm during deep-fat frying and on sensory acceptability of potato crisps were studied. Results showed that the two antioxidants significantly (P<0.05) retarded the oil deterioration during 6-day frying. The two antioxidants were proven to lower the rate of oxidation of oils during frying. It was also shown that, during frying, the quality of oils gradually decreased. Sensory evaluation indicated that, except for crispiness scores, both rosemary and sage extracts could improve acceptability of fried potato crisps. However, no sample was unacceptable by panellists even up to day 6. In general, sage extract was as effective as rosemary extract in maintaining the quality of oils during frying. Elsevier 2000 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112162/3/112162.pdf Che Man, Yaakob and Jaswir, Irwandi (2000) Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chemistry, 69 (3). pp. 301-307. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814699002708 10.1016/s0308-8146(99)00270-8 |
| spellingShingle | Che Man, Yaakob Jaswir, Irwandi Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title | Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title_full | Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title_fullStr | Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title_full_unstemmed | Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title_short | Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying |
| title_sort | effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (rbd) palm olein during deep-fat frying |
| url | http://psasir.upm.edu.my/id/eprint/112162/ http://psasir.upm.edu.my/id/eprint/112162/ http://psasir.upm.edu.my/id/eprint/112162/ http://psasir.upm.edu.my/id/eprint/112162/3/112162.pdf |