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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...

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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/47297/1/NOOR%20AMIRA%20SYAMIMI.pdf
http://eprints.usm.my/47297/
http://ethesis.usm.my:8080/jspui/
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spelling my.usm.eprints.47297 http://eprints.usm.my/47297/ Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips Azman, Noor Amira Syamimi Noor T1-995 Technology(General) 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 retention, antioxidant activity and oil uptake of PSP chips. The pretreatment of PSP slices with citric acid (4%) soaking was studied at different time (1, 3 and 5 min) followed by superheated steam (SS) at 160 ˚C for 5 min. Subsequently, the pretreated PSP chips were fried in palm oil without (control) and with candelila wax (oleogel oil) and the anthocyanin and antioxidant retention as well as oil uptake were evaluated. The moisture sorption isotherms of the samples were determined and accelerated storage study of the packaged PSP chips in aluminium seal pouch was conducted for two weeks at 45 ˚C. Frying PSP chips with oleogel significantly increased anthocyanin content by 82% and reduced the oil uptake by 48% compared to the control sample. During storage, the anthocyanin content and lipid oxidation were maintained in the oleogel sample. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47297/1/NOOR%20AMIRA%20SYAMIMI.pdf Azman, Noor Amira Syamimi Noor (2020) Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Azman, Noor Amira Syamimi Noor
Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
description 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 retention, antioxidant activity and oil uptake of PSP chips. The pretreatment of PSP slices with citric acid (4%) soaking was studied at different time (1, 3 and 5 min) followed by superheated steam (SS) at 160 ˚C for 5 min. Subsequently, the pretreated PSP chips were fried in palm oil without (control) and with candelila wax (oleogel oil) and the anthocyanin and antioxidant retention as well as oil uptake were evaluated. The moisture sorption isotherms of the samples were determined and accelerated storage study of the packaged PSP chips in aluminium seal pouch was conducted for two weeks at 45 ˚C. Frying PSP chips with oleogel significantly increased anthocyanin content by 82% and reduced the oil uptake by 48% compared to the control sample. During storage, the anthocyanin content and lipid oxidation were maintained in the oleogel sample.
format Monograph
author Azman, Noor Amira Syamimi Noor
author_facet Azman, Noor Amira Syamimi Noor
author_sort Azman, Noor Amira Syamimi Noor
title Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
title_short Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
title_full Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
title_fullStr Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
title_full_unstemmed Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips
title_sort effect of wax-based oleogel as novel frying medium on oxidative stability and anthocyanin retention of purple sweet potato chips
publisher Universiti Sains Malaysia
publishDate 2020
url http://eprints.usm.my/47297/1/NOOR%20AMIRA%20SYAMIMI.pdf
http://eprints.usm.my/47297/
http://ethesis.usm.my:8080/jspui/
_version_ 1678593551031599104
score 13.211869

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