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Oxidative stability of palm olein added with ethanol extract of curry leaves and sensory quality of the fried product

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dc.FundingDetailsUniversiti Sains Islam Malaysia
dc.FundingDetailsThis study is funded by Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan. The authors would also like to thank to the staff of the Food Technology Laboratory of Faculty of Science and Technology, Universiti Sains Islam Malaysia for their assistance throughout the study.
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorWan Rasni W.H.N.en_US
dc.contributor.authorSukaimi J.en_US
dc.contributor.authorYahya H.en_US
dc.contributor.authorHuda-Faujan N.en_US
dc.contributor.authorArifin N.en_US
dc.date.accessioned2024-05-28T08:24:30Z
dc.date.available2024-05-28T08:24:30Z
dc.date.issued2018
dc.description.abstractIn this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04% curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and 6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems indicating that the extract did not affect the sensory attributes evaluated. � 2018, Malaysian Society of Applied Biology. All rights reserved.en_US
dc.description.natureFinalen_US
dc.identifier.epage94
dc.identifier.issn1268643
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85047663994
dc.identifier.spage89
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85047663994&partnerID=40&md5=3cc609f594e21dabb8b2c69639c87aa1
dc.identifier.urihttp://www.mabjournal.com/images/47_2_May_2018/47_02_13.pdf
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8503
dc.identifier.volume47
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherMalaysian Society of Applied Biologyen_US
dc.relation.ispartofMalaysian Applied Biologyen_US
dc.sourceScopus
dc.subjectCurry leaves extracten_US
dc.subjectOxidation processen_US
dc.subjectPalm oleinen_US
dc.subjectSensory qualityen_US
dc.titleOxidative stability of palm olein added with ethanol extract of curry leaves and sensory quality of the fried producten_US
dc.typeArticleen_US
dspace.entity.typePublication

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