Document Type : Research Article
Authors
1
MSc Graduated, Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran
2
Assistant Professor, Food Technology, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
3
Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran
Abstract
Potato chips is one of the popular snacks among peoples, specially child’s, which deep frying at high temperatures is used for its preparation, and can cause to destructive reactions like oxidation which is the main chemical deterioration of chips. So in this research, the effects of addition of aqueous extract of safflower (0.5, 1 and 2%) as a natural antioxidant on oxidative stability of potato chips at two methods, immersion and spraying under storage (2 months) was studied. Oil uptake measurement of chips showed that by increasing the extract concentration of safflower, it reduced as well as peroxide value. After 60 days, the most and lowest amount of acid value were for control (1.06±0.05 mg/g) and the immersed specimen at 2% safflower extract (0.75±0.009 mg/g), respectively. The effect of safflower extract addition by immersion or spraying method and also their concentrations were significant on anisidine value (p<0.05), whereas increased extract concentration, diminished anisidine value at all samples. The results showed that although, prolong time of storage caused to increasing of acid, peroxide and anisidine values at a mild slope but, satisfactorily, the aqueous extract of safflower at immersion method can be applied for improvement of oxidative stability of potato chips during storage.
Keywords
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