Effect of repeated intermittent deep-fat frying and interaction of peanut oil coupled with natural and synthetic antioxidants on Sensory parameters of purees

Abstract

Peanut (Arachis hypogaea L.) oil alone and in combination with one synthetic [butylated hydroxy anisole (BHA)] and two natural [I²-carotene and ascorbyl palmitate (AP)] antioxidants were evaluated in two concentrations for their influence of deep fat frying of purees on sensory score. Among the antioxidants, I²-carotene and ascorbyl palmitate added to peanut oils used for repeated deep fat frying of puree preparations significantly increased the stability and acceptability. The natural antioxidants are effective and can be compared with the synthetic antioxidant, BHA. Higher concentrations of these antioxidants resulted in reaching significantly higher sensory score providing their acceptability in the preparation of purees. The color of the oils was significantly higher for beta carotene added oil. Sensory score of purees were evaluated by panelists and concluded that that the control oil sample recorded least sensory score that was followed by AP, I²-carotene, and BHA added oils at lower concentrations.