Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

Abstract

The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA) were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract) > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.

Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

“…The percentage of TPC in the fresh oil increased until the fifteenth time of par-frying. TPC was found to increase with the repeated frying using the same oil [20]. According to Chatzilazarao et al [21], a total polar compound in oil has a linear relationship with the repeated usage of frying oil.…”

“…Therefore, the frying condition should be controlled since the frying oil is easily degraded by the presence of food in the frying oil [22]. Deora et al [20] stated that polar compound determination in used oils is a well-accepted method due to its accuracy and reproducibility. TPC measures the extent of deterioration in frying oil in most situations [24].…”

Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil

“…Also, rosemary extracts are particularly active as antioxidants at the high temperatures in frying fats. They protect the oils during frying and their antioxidant activity is carried over into the fried foods [6].…”

“…Thus, natural antioxidants have become highly demanded as alternatives and better choice to the chemical additives [5].Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been used widely in the food industry to prevent lipid oxidation. BHA and BHT have been reported to have toxic and carcinogenic effects [6].…”

Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics

“…Deep-frying is commonly used to achieve the porous structure by utilising rapid water evaporation in the ambient of boiled oil at around 145°C (Deora et al, 2016). In this way, innumerable tiny holes are created throughout noodle strands (Tan et al, 2009).…”