Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips

QR Code

Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips

Purple sweet potato (PSP) is rich in anthocyanin content that provide attractive purple color and nutritional benefits. However, the anthocyanin degrades during frying when exposed to high temperature. This study sought to study the effects of wax-based oleogel as frying medium on the anthocyanin re...

Full description

Bibliographic Details
Main Author:	Azman, Noor Amira Syamimi Noor
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47297/ http://eprints.usm.my/47297/1/NOOR%20AMIRA%20SYAMIMI.pdf

Similar Items

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
by: Lam, Xue Yuan
Published: (2020)

Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs).
by: Sun, W., et al.
Published: (2016)

Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils
by: Leaper, Robin M.
Published: (2018)

Characterization of Anthocyanin associated purple sweet potato starch and peel-based pH indicator films
by: Sohany, Mouluda, et al.
Published: (2021)

Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color
by: Nhut Pham, T., et al.
Published: (2019)

Anthocyanins in purple colored fruits.
by: Khoo, Hock Eng, et al.
Published: (2012)

Functional and physicochemical properties, and storage stability of instantized purple sweet potato (Ipomoea batatas L.) Powder
by: Nevara, Gita Addelia
Published: (2015)

Phenolic, flavonoid and anthocyanin contents of local sweet potato (Ipomoea batatas)
by: Shaari, Nurfarhana, et al.
Published: (2020)

Physical properties of tapioca starch-based film indicators with anthocyanin extract from purple sweet potato (Ipomoea batatas L.) and response to pH changes
by: Rahmadhia, Safinta Nurindra, et al.
Published: (2023)

Response surface modeling and optimizing conditions for anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) grown in Lam Dong province, Vietnam
by: T. N., Pham, et al.
Published: (2019)

Rice bran wax oleogel in an oil-in-water emulsion system
by: Zhang, Hui
Published: (2020)

How pullulanase affects resistant starch and antioxidant activity in purple sweet potato powder?
by: Nevara, Gita Addelia, et al.
Published: (2019)

Growth and yield performance of five purple sweet potato (Ipomoea batatas) accessions on colluvium soil
by: Mohammad Yusoff, Martini, et al.
Published: (2018)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, P. K, et al.
Published: (2014)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, Pek Kui, et al.
Published: (2014)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Development of a Restructured Sweet Potato French Fries Type Product
by: Utomo, Joko Susilo
Published: (2009)

Development of antioxidant-rich purple sweet potato (Ipomoea batatas L.)-based extruded breakfast cereal
by: Senevirathna, Sri Sampath Janaka
Published: (2022)

Phytochemical component and toxicological evaluation of purple sweet potato leaf extract in male Sprague–Dawley rats
by: Hisamuddin, Ahmad Safiyyu’d-din Bin, et al.
Published: (2023)

Growth and yield response of 457 purple sweet potato (Ipomoea batatas) to different rates of potassium fertilizer
by: Wan Abd Aziz, Wan Nur Diyana
Published: (2015)

Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
by: Elfaitouri, Taher A.Houssein
Published: (2017)

Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
by: Rasit, Rabaiah, et al.
Published: (1982)

Stability of blended palm oils during potato frying
by: Azimah, R., et al.
Published: (2017)

Preparation of Frozen Sweet Potato (Ipomoea Batatas) Dough Base for Traditional Malaysian Fried Cakes
by: Mohd. Rafdi, Husni Hayati
Published: (2008)

The role of lutein-rich purple sweet potato leaf extract on the amelioration of diabetic retinopathy in streptozotocin-induced Sprague–Dawley rats
by: Hisamuddin, Ahmad Safiyyu'd-Din, et al.
Published: (2023)

Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
by: Che Man, Y.B., et al.
Published: (1999)

Anthocyanins in chokeberry and purple maize attenuate diet-induced metabolic syndrome in rats
by: Bhaswant, Maharshi, et al.
Published: (2017)

Extraction and characterization of tiger nuts (Cyperus esculentus L.) oil and its oxidative stability during microwave heating and frying of potato chips
by: Sobhani, Atoosa
Published: (2015)

Acrylamide in fried potato products
by: Luning, Pieternel A, et al.
Published: (2016)

Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack
by: Abdul Rahman, Norazrizal Aswad, et al.
Published: (2017)

Evaluating the functionality of rice bran wax oleogel in the formulation of a low saturated fatty acid shortcrust pastry
by: Trouchon, Adrien Louis Pascal
Published: (2018)

Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake
by: Roslee, Siti Rafeeqah Sh
Published: (2021)

Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
by: Lei, Mengting, et al.
Published: (2020)

Bioplastics from sweet potatoes
by: Muhamad, Aida, et al.
Published: (2020)

Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
by: Abdul Rahman, Russly, et al.
Published: (2015)

Stability of tapioca chips fried in RBD palm olein treated with antioxidants
by: Augustin, M. A., et al.
Published: (1984)

Phenolic compounds in Chinese purple yam and changes during vacuum frying
by: Fang, Zhongxiang, et al.
Published: (2011)

Optimisation of the drum drying parameters and citric acid level to produce purple sweet potato (Ipomoea batatas L.) powder using response surface methodology
by: Senevirathna, Sri Sampath Janaka, et al.
Published: (2021)

Performance of Lipase-Transesterified Frying Shortening for Frying of Banana Chips
by: Chu, Boon Seang
Published: (2000)

Heat stability of fatty acids of selected blended palm oils during potato frying
by: Rabu, Azimah, et al.
Published: (2017)