26Jul 2017

EFFECTS OF NOVEL ANTIOXIDANTS COMPOSITE ON OXIDATIVE STABILITY OFREFINED, BLEACHED, AND DEODORIZED PALM OLEIN DURING REPEATED DEEP FRYING OF POTATO CHIPS AND SENSORY QUALITY OF FINAL FRIED FOOD.

  • Research and development department, Global innovation Center, Savola Foods Company, Cairo, Egypt.
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In this study, the effect of a novel antioxidants composite has been evaluated during deep frying and the shelf life of fried food. The composite is a synergetic blend of synthetic and vitamin-based antioxidants, with effective chelators to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips. Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring the induction period. Also, the fried oil samples were analyzed for their respective peroxide value, free fatty acid %, content of conjugated dienes, P-anisidine value, induction period (IP) and color. The (%) of oil absorption in the potato chips was also measured. Results showed that the composite has better stability against thermal oxidation when compared to TBHQ after multiple frying (P≤0.05). Furthermore, sensory evaluation of the fried potatoes indicated that improving the frying oil oxidative stability has a positive impact on the sensory acceptance of final product. Consequently, the proposed composite is a synergetic ingredient that can improve the frying oil stability, and prolong final product self-life.

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[Montaser. A. Mohamed , Shahat. A. Saber, AlShaimaa. S. Assem and Salma. F. Gomaa. (2017); EFFECTS OF NOVEL ANTIOXIDANTS COMPOSITE ON OXIDATIVE STABILITY OFREFINED, BLEACHED, AND DEODORIZED PALM OLEIN DURING REPEATED DEEP FRYING OF POTATO CHIPS AND SENSORY QUALITY OF FINAL FRIED FOOD. Int. J. of Adv. Res. 5 (Jul). 1791-1796] (ISSN 2320-5407). www.journalijar.com

Salma Fouad Gomaa

DOI:

Article DOI: 10.21474/IJAR01/4901      
DOI URL: http://dx.doi.org/10.21474/IJAR01/4901

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