Oxidative Stability Of Palm Olein Added With Ethanol Extract Of Curry Leaves And Sensory Quality Of The Fried Product
In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm...
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| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Malaysian Applied Biology Journal
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://ddms.usim.edu.my:80/jspui/handle/123456789/16140 |
| الوسوم: |
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| الملخص: | In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was
isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying
oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04%
curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and
6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value
while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective
in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where
system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves
aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems
indicating that the extract did not affect the sensory attributes evaluated. |
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