Effect of tertiarybutylhydroquinone on the stability of fried banana chips

Augustin, M. A.; Rabaiah Rasit

Effect of tertiarybutylhydroquinone on the stability of fried banana chips

1982

Augustin, M. A. | Rabaiah Rasit

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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