Ybc. Man et I. Jaswir, Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying, FOOD CHEM, 69(3), 2000, pp. 301-307
The effects of two natural antioxidants, rosemary and sage extracts, on phy
sico-chemical changes of refined, bleached and deodorized (RBD) palm during
deep-fat frying and on sensory acceptability of potato crisps were studied
. Results showed that the two antioxidants significantly (P<0.05) retarded
the oil deterioration during 6-day frying. The two antioxidants were proven
to lower the rate of oxidation of oils during frying. It was also shown th
at, during frying, the quality of oils gradually decreased. Sensory evaluat
ion indicated that, except for crispiness scores, both rosemary and sage ex
tracts could improve acceptability of fried potato crisps. However, no samp
le was unacceptable by panellists even up to day 6. In general, sage extrac
t was as effective as rosemary extract in maintaining the quality of oils d
uring frying. (C) 2000 Elsevier Science Ltd. All rights reserved.