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• Published Subscription 21 Apr 2018

  Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips

  By Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan, C.P. Sarath

  Abstract: The aim of this study was the comparative analysis of natural antioxidant derived from rosemary extract, mixed tocopherol, alpha tocopherol, Ascorbyl Palmitate with synthetic antioxidant (TBHQ) during deep fat frying. Palm oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant, and palm oil without any added antioxidant were used as positive controls. Thermo-oxidative transformations were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA), …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 1–12 Read article →