Frying quality of virgin coconut oil as affected by zea mays extract

The effect of corn silk or Zea mays extract on the physicochemical changes of virgin coconut oil was studied during three consecutive days of deep frying. There were three types of oil blend systems used: virgin coconut oil without antioxidant as control system; virgin coconut oil with butylated hyd...

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Main Authors: Marina, A.M., Wan Rosli, W.I., Neoh, S.L.
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/7665/
http://journalarticle.ukm.my/7665/
http://journalarticle.ukm.my/7665/1/04_A.M_Marina.pdf
id ukm-7665
recordtype eprints
spelling ukm-76652016-12-14T06:44:48Z http://journalarticle.ukm.my/7665/ Frying quality of virgin coconut oil as affected by zea mays extract Marina, A.M. Wan Rosli, W.I. Neoh, S.L. The effect of corn silk or Zea mays extract on the physicochemical changes of virgin coconut oil was studied during three consecutive days of deep frying. There were three types of oil blend systems used: virgin coconut oil without antioxidant as control system; virgin coconut oil with butylated hydroxytoluene (BHT) as synthetic antioxidant and virgin coconut oil with Zea mays extract as natural antioxidant. The oil quality was assessed by measuring the colour, viscosity, peroxide, p-anisidine, free fatty acids, totox and iodine value. The results show that Zea mays extract delayed the oil deterioration. The Zea mays extract significantly (p<0.05) lowered the rate of oxidation in virgin coconut oil compared to control oil and was comparable to BHT. Zea mays extract did not change the sensory profiles of French fries which was shown by insignificant difference (p<0.05) between Zea mays and control fries for all sensory attributes (colour, taste, aroma, crispiness, oiliness and overall quality). In general, the Zea may extract was capable of extending the stability and quality of virgin coconut oil and therefore has potential as new source of natural antioxidant for use in deep frying. Universiti Kebangsaan Malaysia 2014-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7665/1/04_A.M_Marina.pdf Marina, A.M. and Wan Rosli, W.I. and Neoh, S.L. (2014) Frying quality of virgin coconut oil as affected by zea mays extract. Sains Malaysiana, 43 (9). pp. 1311-1315. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description The effect of corn silk or Zea mays extract on the physicochemical changes of virgin coconut oil was studied during three consecutive days of deep frying. There were three types of oil blend systems used: virgin coconut oil without antioxidant as control system; virgin coconut oil with butylated hydroxytoluene (BHT) as synthetic antioxidant and virgin coconut oil with Zea mays extract as natural antioxidant. The oil quality was assessed by measuring the colour, viscosity, peroxide, p-anisidine, free fatty acids, totox and iodine value. The results show that Zea mays extract delayed the oil deterioration. The Zea mays extract significantly (p<0.05) lowered the rate of oxidation in virgin coconut oil compared to control oil and was comparable to BHT. Zea mays extract did not change the sensory profiles of French fries which was shown by insignificant difference (p<0.05) between Zea mays and control fries for all sensory attributes (colour, taste, aroma, crispiness, oiliness and overall quality). In general, the Zea may extract was capable of extending the stability and quality of virgin coconut oil and therefore has potential as new source of natural antioxidant for use in deep frying.
format Article
author Marina, A.M.
Wan Rosli, W.I.
Neoh, S.L.
spellingShingle Marina, A.M.
Wan Rosli, W.I.
Neoh, S.L.
Frying quality of virgin coconut oil as affected by zea mays extract
author_facet Marina, A.M.
Wan Rosli, W.I.
Neoh, S.L.
author_sort Marina, A.M.
title Frying quality of virgin coconut oil as affected by zea mays extract
title_short Frying quality of virgin coconut oil as affected by zea mays extract
title_full Frying quality of virgin coconut oil as affected by zea mays extract
title_fullStr Frying quality of virgin coconut oil as affected by zea mays extract
title_full_unstemmed Frying quality of virgin coconut oil as affected by zea mays extract
title_sort frying quality of virgin coconut oil as affected by zea mays extract
publisher Universiti Kebangsaan Malaysia
publishDate 2014
url http://journalarticle.ukm.my/7665/
http://journalarticle.ukm.my/7665/
http://journalarticle.ukm.my/7665/1/04_A.M_Marina.pdf
first_indexed 2023-09-18T19:50:17Z
last_indexed 2023-09-18T19:50:17Z
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