Use of natural antioxidants in refined palm olein during repeated deep-fatfrying

An optimization study on the use of oleoresin rosemary extract, sage extrac t and citric acid added into refined, bleached and deodorized (RBD) palm ol ein before deep-fat frying of potato chips was performed using a constraine d mixture design. Results revealed that the use of these natural antioxidan ts could improve the sensory acceptability of potato chips during a 5-day r epeated deep-fat frying. All three antioxidants significantly (P < 0.05) im proved the sensory characteristics, including appearance, taste, crispiness , odor and overall acceptability. After day 5 of frying, the most acceptabl e fried potato chips were those fried in oil containing a combination of 0. 059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid . The natural antioxidants significantly (P < 0.05) lowered the rate of oxi dation of oil during deep-fat frying and contributed to measured sensory ac ceptability of fried potato chips. (C) 2000 Elsevier Science Ltd. All right s reserved.