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dc.contributor.advisorRadcliffe, John
dc.contributor.authorHoang, Tiffany Thuen_US
dc.date.accessioned2014-12-10T19:19:01Z
dc.date.available2014-12-10T19:19:01Z
dc.date.issued2014-01en_US
dc.identifier.urihttp://hdl.handle.net/11274/3653
dc.description.abstractThe purpose of this study was to evaluate the frying life response of cottonseed oil with synthetic and natural antioxidants during frying of potato chips. Control cottonseed oil, cottonseed oil with synthetic antioxidant (TBHQ), and cottonseed oil with natural antioxidant (rosemary extract) was heated to a temperature of 370°F and 30 batches of potato chips were fried per day. Each experiment was conducted in triplicate. Three 60ml sample of oils were collected at frying batch at before frying at 320°F, after batch #9, #19, #24 and #29 for chemical analysis. The same amount of oil was replenished after it was collected. The collected oil samples were evaluated by using oxidative stability index, peroxide, p-anisidine, free fatty acid, polymer, tocopherols, and color values. All the levels of natural antioxidant, rosemary extract was effective in reducing the break down and the quality of the frying oil during the frying process.en_US
dc.language.isoen_USen_US
dc.subjectFood scienceen_US
dc.subjectCottonseed oil
dc.subjectRosemary extract
dc.subjectAntioxidant
dc.subjectDeep-fat frying
dc.subjectHealth effects
dc.titlePotential anti-oxidant benefits of rosemary extract on fry life response of cottonseed oilen_US
dc.typeThesisen_US
thesis.degree.departmentNutrition and Food Science
thesis.degree.disciplineFood Science
thesis.degree.grantorTexas Woman's University
thesis.degree.levelMaster
dc.contributor.committeeMemberWarren, Cynthia
dc.contributor.committeeMemberTrezza, Tom


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