Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips |
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Authors: | Email author" target="_blank">Stavros?LalasEmail author Vassilis?Dourtoglou |
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Affiliation: | (1) Department of Food Technology and Nutrition, Technological Educational Institutions of Athens, Ag. Spyridonos Str., Egaleo, 12210 Athens, Greece |
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Abstract: | The effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes
were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C
for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day,
not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil
samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction
period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract
showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added
rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical
scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of
O2
.- in a hypoxanthine/xanthine oxidase system. |
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Keywords: | Antioxidants frying induction period potato chips rosemary extract |
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