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 |
| _version_ | 1848866811513143296 |
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| author | Jaswir, Irwandi Che Man, Yaakob Kitts, David D. |
| author_facet | Jaswir, Irwandi Che Man, Yaakob Kitts, David D. |
| author_sort | Jaswir, Irwandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:26:32Z |
| format | Article |
| id | upm-115567 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:26:32Z |
| publishDate | 2000 |
| publisher | Elsevier Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1155672025-07-03T02:18:18Z http://psasir.upm.edu.my/id/eprint/115567/ Use of natural antioxidants in refined palm olein during repeated deep-fat frying Jaswir, Irwandi Che Man, Yaakob Kitts, David D. 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. Elsevier Science 2000 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115567/1/115567.pdf Jaswir, Irwandi and Che Man, Yaakob and Kitts, David D. (2000) Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Research International, 33 (6). pp. 501-508. ISSN 0963-9969; eISSN: 0963-9969 https://linkinghub.elsevier.com/retrieve/pii/S0963996900000752 10.1016/S0963-9969(00)00075-2 |
| spellingShingle | Jaswir, Irwandi Che Man, Yaakob Kitts, David D. Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title | Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title_full | Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title_fullStr | Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title_full_unstemmed | Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title_short | Use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| title_sort | use of natural antioxidants in refined palm olein during repeated deep-fat frying |
| url | http://psasir.upm.edu.my/id/eprint/115567/ http://psasir.upm.edu.my/id/eprint/115567/ http://psasir.upm.edu.my/id/eprint/115567/ http://psasir.upm.edu.my/id/eprint/115567/1/115567.pdf |