The results show that Zea mays extract delayed the oil deterioration.The Zea mays extract signifiantly (p<0.05) lowered the rate of oxidation in virgin coconut oil compared to control oiland was comparable to BHT. Zea mays extract did not change the sensory profies of French fries which was shown byinsignifiant 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 qualityof virgin coconut oil and therefore has potential as new source of natural antioxidant for use in deep frying.
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