Academic Journal
Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips
| العنوان: | Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips |
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| المؤلفون: | Daniel Assefa, Engida Dessalegn, Kebede Abegaz |
| المصدر: | Heliyon, Vol 10, Iss 17, Pp e36868- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Science (General) LCC:Social sciences (General) |
| مصطلحات موضوعية: | Frying cycles, Natural antioxidants, Herb extracts, Oil stability, Sensory properties, Science (General), Q1-390, Social sciences (General), H1-99 |
| الوصف: | Fried food safety and quality are crucial concerns for consumers and the food industry due to the deterioration of oil quality and the loss of sensory properties during repeated frying. The current study investigated the use of leaf extracts from endemic dietary herbs: kesse (Lippia adoensis var. adoensis), koseret (Lippia adoensis var. koseret), and tosign (Thymus schimperi Ronninger) to enhance oil quality during the repeated frying of potato chips. The analysis of various parameters, including free fatty acids (FFA), iodine value (IV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), viscosity, and color (L*, a*, and b*), was conducted after every 5th frying cycle to assess oil quality. The results revealed significant (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2405-8440 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S240584402412899X; https://doaj.org/toc/2405-8440 |
| DOI: | 10.1016/j.heliyon.2024.e36868 |
| URL الوصول: | https://doaj.org/article/a132a42ed04447d0aa58aa7877cc3ab0 |
| رقم الانضمام: | edsdoj.132a42ed04447d0aa58aa7877cc3ab0 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 24058440 |
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| DOI: | 10.1016/j.heliyon.2024.e36868 |