Use of natural antioxidants in refined palm olein during repeated deep-fat frying
An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidan...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Science
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115567/ http://psasir.upm.edu.my/id/eprint/115567/1/115567.pdf |
| Summary: | An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated deep-fat frying. All three antioxidants significantly (P < 0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P < 0.05) lowered the rate of oxidation of oil during deep-fat frying and contributed to measured sensory acceptability of fried potato chips. |
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