摘要：The papers refers about the antioxidant action of beta -carotene in producing sugary biscuits, of Rosemary extract and Tenox VI (mixture of BHA, BHT, propyl galate and citric acid) for fry potato chips in different oils; the purpose it was to prevent the oxidation of lipid components in order to maintain the sensorial qualities and the physical-chemical properties during the validity period. In this purpose we have realised the following tests: - two tests of sugary biscuits: a sample control and a sample with pharmaceutical beta-carotene, of vegetal origin; -six tests for fried patato: three tests with fried potato in sun flower oil and three tests with fried potato in mixture(1:1) of sun flower oil-corn oil The samples were analysed periodically during the validity period (6 months) for biscuits and seven days for potato chips. It was determined as a chemical indicator the peroxide value of the fat extracted from the samples and the efficiency of the antioxidants used. Studying the results obtained we can underline the beneficial effect of using the natural antioxidants for stabilizing in time the physical-chemical properties of products and improving their sensorial qualities: beta-carotene for the sugary biscuits and Rosemary extract for potato chips
关键词：antioxidant; beta carotene; Rosemary extract; Tenox VI; peroxide value
