Uticaj prirodnog ekstrakta ruzmarina na oksidativnu stabilnost prženog kukuruznog čipsa

In this paper, the effects of the natural extract of rosemary on oxidative stability and the sensory properties of corn chips without antioxidant, with antioxidant and antioxidant and linseed (4%) was observed. The natural extract of rosemary Synerox HT (antioxidant) was added in an amount of 1250 ppm (0.125%) on the amount of palm oil for frying the corn chips. Corn chips without antioxidant after 3 months of storage in laboratory conditions (30 °C), is already slightly rancid (1.53 mg of malonaldehyde kg-1 of the final product). Corn chips with antioxidant do not show signs of rancidity after 4 months of storage in laboratory conditions (1.05 mg of malonaldehyde kg-1 of the final product).U ovom radu posmatran je uticaj prirodnog ekstrakta ruzmarina na promenu oksidativne stabilnosti i senzornih osobina kukuruznog čipsa bez antioksidansa, sa antioksidansom i antioksidansom i semenkama lana (4%). Prirodni ekstrakt ruzmarina Synerox HT (antioksidans) dodat je u količini od 1250 ppm (0,125%) na količinu palminog ulja za prženje kukuruznog čipsa. Kukuruzni čips bez antioksidansa nakon 3. meseca čuvanja u laboratorijskim uslovima (30 °C), već je blago užegao (1,53 mg malonaldehida kg-1 gotovog proizvoda). Kukuruzni čips sa antioksidansom ne pokazuje znake užeglosti nakon 4. meseca čuvanja u laboratorijskim uslovima (1,05 mg malonaldehida kg-1 gotovog proizvoda)