Effect of tertiarybutylhydroquinone on the stability of fried banana chips


Citation

Augustin M. A., . and Rabaiah Rasit, . Effect of tertiarybutylhydroquinone on the stability of fried banana chips. pp. 119-122. ISSN 0126-6128

Abstract

Comparison of stability against oxidation of banana chips fried in palm oil olein containing antioxidants tertiarybutylhydroquinone and palm olein oil without antioxidants were studied. Values of peroxides and anisidin for the oil extracted from chips stored at 60 C the banana chips fried in oil containing tertiarybutylhydroquinone have improved stability against storage period deposits for these chips.


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Abstract

Comparison of stability against oxidation of banana chips fried in palm oil olein containing antioxidants tertiarybutylhydroquinone and palm olein oil without antioxidants were studied. Values of peroxides and anisidin for the oil extracted from chips stored at 60 C the banana chips fried in oil containing tertiarybutylhydroquinone have improved stability against storage period deposits for these chips.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Stability
AGROVOC Term: Deterioration
AGROVOC Term: Frying
AGROVOC Term: Olein
AGROVOC Term: Peroxides
AGROVOC Term: Oxidation
AGROVOC Term: Palm oils
AGROVOC Term: Musa paradisiaca
AGROVOC Term: Physical properties
AGROVOC Term: Chemical properties
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 28 Apr 2025 00:26
URI: http://webagris.upm.edu.my/id/eprint/22854

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