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- W596567424 abstract "A comprehensive study on the feasibility of use of natural antioxidants, namelyrosemary and sage, together with citric acid acting as a synergist during repeated deep-fatfrying process of potato chips in palm olein was carried out. The study was inclusive ofevaluation of oxidative behaviour of these antioxidants, monitoring of physico-chemicalchanges of oil during frying, development of some new instrumental methods fordetecting quality parameters of used oil, effect of addition of the antioxidants onorganoleptic properties of fried product and relationship between quality indices of theoil and sensory acceptability of the fried product.Results showed that rosemary and sage extracts are feasible to be used inretarding the palm olein deterioration during repeated deep-fat frying of potato chips.The two natural antioxidants were proven to significantly (P<0.05) lower the rate ofoxidation of the oil during frying, while having very good thermal resistance.Organoleptically, both rosemary and sage extracts could improve acceptability of friedpotato crisps. There were significant correlations between sensory attributes of friedpotato chips and quality parameters of palm olein used.Optimization study on the effect of use of the natural antioxidants during deep-fatfrying on fatty acid composition of palm olein revealed that C 1 8:2 and C 16:0 fatty acidswere the most important fatty acids for predicting changes in oil quality after frying.However, for optimization purposes, the use of the C 18:2/C 16:0 ratio best predicted theefficacy of natural antioxidants in preserving palm olein during deep-fat frying.This study also successfully developed instrumental methods for monitoring thephysico-chemical changes of palm olein during repeated deep-fat frying. The alkalinecontaminant materials (ACM) contents in palm olein could be determinedspectrophotometrically at 540 nm, whereas the use of Fourier transform infrared (FTIR)spectroscopy to monitor changes in the iodine value, peroxide value and free fatty acidcontents in palm olein during frying was found to be a viable alternative to the wetchemical methods, with FTIR providing rapid results taking less than 2 min per sampleand minimum use of solvent and labour." @default.
- W596567424 created "2016-06-24" @default.
- W596567424 creator A5052365602 @default.
- W596567424 date "2000-12-01" @default.
- W596567424 modified "2023-09-24" @default.
- W596567424 title "Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips" @default.
- W596567424 hasPublicationYear "2000" @default.
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