Effect of tertiarybutylhydroquinone on the stability of fried banana chips [fried in refined, bleached and deodorised palm olein]

Rabaiah Rasit; Augustin, M.A.

Effect of tertiarybutylhydroquinone on the stability of fried banana chips [fried in refined, bleached and deodorised palm olein]

1982

Rabaiah Rasit | Augustin, M.A.

The stability was compared for banana chips fried in refined bleached and deodorised palm olein, (RBD olein) with and without the antioxidant tertiarybutylhydroquinone BHQ). The peroxide and anisidine values of the oil extracted from the banana chips and stored at 60 degrees Centigrade revealed that banana chips fried in RBD olein containing TBHQ have improved shelf-life stability

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AGROVOC Keywords

additif additif alimentaire aditivos aditivos alimentarios antioxidantes antioxydant banane banano calidad cuisson cultivos fritura friture frutales frutas tropicales plantas plante plante de culture procesamiento stabilization traitement

Bibliographic information

Published in

Pertanika (Malaysia)

Volume 5 Issue 1 ISSN 0126-6128

Pagination

pp. 119-122

Other Subjects

Plante d'interet economique; Coccion; Plante fruitiere; Plantas de valor economico; Estabilizacion; Qualite; Fruit tropical; Aptitude a la conservation; Aptitud para la conservacion

Language

English

Note

16 ref. Summary (Malay)

Type

Summary

In AGRIS since: 1983-06-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture

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