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Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

An optimization study on the use of oleoresin rosemary extract, sage extract, and citric acid added into refined, bleached, and deodorized (RBD) palm olein in deep-fat frying of potato chips was carried out using response surface methodology (RSM). Results showed that oleoresin rosemary extract was...

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Main Authors: Jaswir, Irwandi, Che Man, Yaakob
Format: Article
Language:English
English
Published: AOCS Press 1999
Online Access:http://psasir.upm.edu.my/id/eprint/49978/1/Use%20optimization%20of%20natural%20antioxidants%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20repeated%20deep-fat%20frying%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/49978/7/J%20Americ%20Oil%20Chem%20Soc%20-%201999%20-%20Jaswir%20-%20Use%20optimization%20of%20natural%20antioxidants%20in%20refined%20%20bleached%20%20and%20deodorized%20palm.pdf
http://psasir.upm.edu.my/id/eprint/49978/
http://rd.springer.com/article/10.1007/s11746-999-0241-x
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spelling my.upm.eprints.499782024-08-05T04:00:34Z http://psasir.upm.edu.my/id/eprint/49978/ Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology Jaswir, Irwandi Che Man, Yaakob An optimization study on the use of oleoresin rosemary extract, sage extract, and citric acid added into refined, bleached, and deodorized (RBD) palm olein in deep-fat frying of potato chips was carried out using response surface methodology (RSM). Results showed that oleoresin rosemary extract was the most important factor affecting the sensory acceptability of potato chips. For taste and odor, its effects were highly significant (P<0.01), while for crispiness and overall acceptability, the effects were significant (P<0.05). As for sage extract, the level of this antioxidant had a highly significant (P<0.01) effect on appearance and taste and a significant effect (P<0.05) on odor and overall acceptability, but had no effect on crispiness. Although there was no significant synergistic correlation between citric acid and oleoresin rosemary extract or sage extract at the first order, its second order was significantly (P<0.05) related to taste, crispiness, and overall acceptability. An interaction between oleoresin rosemary and sage extracts also significantly (P<0.05) improved the score of overall acceptability of the potato chips. Contour maps of the sensory scores of potato chips indicated that the optimal points for appearance were achieved using 0.062% oleoresin rosemary extract, 0.066% sage extract, and 0.023% citric acid, while optimal task was achieved with 0.063% oleoresin rosemary extract, 0.075% sage extract, and 0.025% citric acid. With the same sequence of ingredients added into oil, the combinations required to achieve the optimal odor, crispiness, and overall acceptability scores were 0.058-0.046-0.026, 0.060-0.071-0.022, and 0.060-0.064-0.026%, respectively. AOCS Press 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/49978/1/Use%20optimization%20of%20natural%20antioxidants%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20repeated%20deep-fat%20frying%20using%20response%20surface%20methodology.pdf text en http://psasir.upm.edu.my/id/eprint/49978/7/J%20Americ%20Oil%20Chem%20Soc%20-%201999%20-%20Jaswir%20-%20Use%20optimization%20of%20natural%20antioxidants%20in%20refined%20%20bleached%20%20and%20deodorized%20palm.pdf Jaswir, Irwandi and Che Man, Yaakob (1999) Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology. Journal of the American Oil Chemists' Society, 76 (3). pp. 341-348. ISSN 0003-021X; ESSN: 1558-9331 http://rd.springer.com/article/10.1007/s11746-999-0241-x 10.1007/s11746-999-0241-x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
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 in deep-fat frying of potato chips was carried out using response surface methodology (RSM). Results showed that oleoresin rosemary extract was the most important factor affecting the sensory acceptability of potato chips. For taste and odor, its effects were highly significant (P<0.01), while for crispiness and overall acceptability, the effects were significant (P<0.05). As for sage extract, the level of this antioxidant had a highly significant (P<0.01) effect on appearance and taste and a significant effect (P<0.05) on odor and overall acceptability, but had no effect on crispiness. Although there was no significant synergistic correlation between citric acid and oleoresin rosemary extract or sage extract at the first order, its second order was significantly (P<0.05) related to taste, crispiness, and overall acceptability. An interaction between oleoresin rosemary and sage extracts also significantly (P<0.05) improved the score of overall acceptability of the potato chips. Contour maps of the sensory scores of potato chips indicated that the optimal points for appearance were achieved using 0.062% oleoresin rosemary extract, 0.066% sage extract, and 0.023% citric acid, while optimal task was achieved with 0.063% oleoresin rosemary extract, 0.075% sage extract, and 0.025% citric acid. With the same sequence of ingredients added into oil, the combinations required to achieve the optimal odor, crispiness, and overall acceptability scores were 0.058-0.046-0.026, 0.060-0.071-0.022, and 0.060-0.064-0.026%, respectively.
format Article
author Jaswir, Irwandi
Che Man, Yaakob
spellingShingle Jaswir, Irwandi
Che Man, Yaakob
Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
author_facet Jaswir, Irwandi
Che Man, Yaakob
author_sort Jaswir, Irwandi
title Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
title_short Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
title_full Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
title_fullStr Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
title_full_unstemmed Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
title_sort use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
publisher AOCS Press
publishDate 1999
url http://psasir.upm.edu.my/id/eprint/49978/1/Use%20optimization%20of%20natural%20antioxidants%20in%20refined%2C%20bleached%2C%20and%20deodorized%20palm%20olein%20during%20repeated%20deep-fat%20frying%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/49978/7/J%20Americ%20Oil%20Chem%20Soc%20-%201999%20-%20Jaswir%20-%20Use%20optimization%20of%20natural%20antioxidants%20in%20refined%20%20bleached%20%20and%20deodorized%20palm.pdf
http://psasir.upm.edu.my/id/eprint/49978/
http://rd.springer.com/article/10.1007/s11746-999-0241-x
_version_ 1806690469066833920
score 13.211869

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